The Fresh Dungeness Crab Feast
Elevate your dining experience to new heights with these succulent, locally sourced Dungeness crabs. Our recipe combines the finest flavors and the freshest ingredients to create a mouthwatering masterpiece that's perfect for any occasion.
Imagine the rich, sweet taste of Dungeness crab meat, expertly prepared to perfection. Each bite is a burst of coastal freshness, delivering an unparalleled culinary experience.
Once you've savored the exquisite taste of a freshly prepared Dungeness Crab dinner, your culinary world will undergo a profound transformation. My adoration for this delicacy runs so deep that I've turned it into an annual tradition, a grand Crab Feast Holiday Celebration.
For this gastronomic adventure, you have two enticing options. You can venture to San Francisco's bustling Pier to procure the finest crab available, or, like me, opt for a scenic journey to San Pedro Point in Half Moon Bay. There, you can personally select the largest, liveliest crabs straight from the crab boats at the docks. This year, they were priced at a mere $4.99 per pound, resulting in magnificent, delectable specimens that cost around $10 to $11 each. These crab treasures exceeded all expectations.
INGREDIENTS:
For the crab:
1 tablespoon kosher salt
Zatarain's Crab Boil
1 (2-pound) whole live Dungeness crab (Off the boat, if you can get them)
For serving:
1 teaspoon of Old Bay Original Seasoning
Sliced fresh lemon
Warm melted salted butter
PREPARATION:
Special equipment: Big pot with a fitted lid and a burner big and hot enough to make a rapid boil in.
Fresh live crab should be purchased and cooked the same day—the crabs can only be stored in the refrigerator for a few hours once taken out of their holding tanks.
The hardest part of cooking live crab, is the killing them part. I find that it is most humane to keep them cold and wet for the shortest amount of time and then, make it quick, by putting them directly into rapid boiling water.
If you’re cooking more than one crab at a time, calculate the average weight by taking the total weight of the crabs and dividing by the number of crabs you have. Use this average weight to determine your total boiling time, about 7 to 8 minutes per pound. And be sure to use an extra-large pot with a tight-fitting lid.
INSTRUCTIONS:
Fill a large pot with 1 inch of water, crab boil seasoning and stir in the salt. (Be sure your pot has a tight fitting lid.) Bring the water to a boil over high heat. Wearing thick gloves, carefully pick up the live crab, grasping it from behind and place it into the boiling water.
Cover and return the water to a full boil, about 1 minute. Reduce the heat to medium high and steam until the crab is cooked through, about 15 minutes more. Using tongs, remove the crab to a colander and rinse under cold water until cool enough to handle.
Place the crab belly side up on a cutting board with the face closest to you. Using your hands or the tip of a knife, lift the triangular piece of shell at the tail of the crab (the apron), break it off, and discard.
Pick up the crab with your hands, place a thumb in the hole where the apron was, and pull in one motion to remove the top shell (the carapace) from the rest of the body. Discard the carapace.
Place the crab belly side down on the cutting board with the tail closest to you. Remove and discard the soft, pointy gills from the body. Break off and discard the mouthpiece (the mandibles). Pull away any loose fragments from the body and discard. Rinse away any viscera under cold water. It’s not that hard once you get the hang of it.
Place the crab on the cutting board back side up and cut in half from face to tail through the middle of the body. If desired, cut the crab into smaller pieces by slicing between the legs, making sure to cut through the body. I like to sprinkle the hot crab piled into big bowls with Old Bay Seasoning right before serving.
To extract the meat, use seafood crackers or small hammers to crack open the claws, legs, and body. Serve with melted butter and fresh baked San Francisco crusty French bread.
Whether you're celebrating a special event or simply craving a taste of the sea, our Fresh Dungeness Crab Feast Recipe is your go-to choice. Impress your guests and satisfy your cravings for the ocean's treasures with us today! 🌊
