DUNGENESS CRAB BOIL RECIPES

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DUNGENESS CRAB BOIL RECIPE | FOOD NETWORK



Dungeness Crab Boil Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 24

2 Tablespoons black peppercorns
2 Tablespoons kosher salt
2 cups dry white wine
4 sprigs rosemary
Water, as needed
4 live Dungeness crabs, each 1 1/2 to 2 1/2 pounds or 3 pounds
Drawn Butter, for serving, recipe follows
Tarragon Aioli, for serving, recipe follows
Aioli with Piment d'Espelette, for serving, recipe follows
1/2 c. butter
2 small cloves garlic
1/4 c. fresh tarragon leaves, removed from stem
1 egg yolk
1 lemon, juice and zest reserved 
3/4 c. plus 2 T. extra-virgin olive oil
Water, as needed
Kosher salt and black pepper
1 clove garlic, grated on a rasp
2 T. freshly squeezed lemon juice
1 tsp. coarse salt
1 large egg yolk
1/2 c. plus 1 T. olive oil
1/2 c. plus 1 T. canola oil
2 tsp. piment d'Espelette

Steps:

  • In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette.
  • In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan. 
  • In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper. 
  • Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate. 

DUNGENESS CRAB BOIL | JUST A PINCH RECIPES



Dungeness Crab Boil | Just A Pinch Recipes image

Living in the San Francisco Bay Area every November brings crab season and something I look forward to each year. Many people buy crab pre-cooked, however they are so easy to cook yourself and it really is the only way to know that you have a truly fresh crab. Dungeness Crab is one of the best tasting crabs I've eaten. I like it even more than King Crab. If you can get your hands on some of these critters, grab them from behind (they can't reach your fingers this way) and boil them up for some good eats. Usually about 1 to 1 1/2 crabs per person. The bigger ones run around 2 pounds each.

Provided by Lou Kostura @lkostura

Categories     Other Side Dishes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 6

2 - dungeness crab
1/3 cup(s) old bay seasoning
4 tablespoon(s) sea salt
2 - lemons optional
1/4 pound(s) butter melted for dipping optional
- water, boiling

Steps:

  • add water, salt and old bay to a large stock pot and bring to hard boil ( i use a 24 quart pot )
  • drop crab and return to a boil
  • boil 15 minutes, remove, let cool to touch. clean, crack and serve with lemon and butter. I prefer mine cold with a nice salad and a San Francisco sour dough baguette.

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