Embark on a culinary adventure with our Classic Dungeness Crab Feast—a recipe ideal for shellfish enthusiasts and those looking to impress with a sophisticated yet simple seafood dish. This recipe from Foodology brings the ocean's bounty to your table, whether you start with vibrant live crabs or opt for the convenience of pre-cooked crablets. You'll learn not only how to cook these crustaceans to perfection but also the art of shelling them, enabling you to savor the succulent meat hidden within its iconic shell.
Ingredients:
- Live Dungeness crabs, 3 lbs (approximately 3 med-size crabs) or pre-cooked Dungeness crab legs
- Salt (for seasoning the water)
- Water (sufficient to cover the crabs)
- Optional garnishes: lemon wedges, melted butter, fresh herbs
Equipment:
- Large stock pot with a lid
- Tongs or heatproof gloves
- Shellfish cracker or wooden mallet (for cracking legs and claws)
- A small pick or fork to extract meat from the shells
Prep Time: 30 minutes (if starting with live crabs)
Cook Time: 15-20 minutes
Total Time: 45-50 minutes
Servings: 4 to 6
Instructions:
1. If using live Dungeness crabs, keep them in your refrigerator for up to 12 hours after purchase. When ready to cook, handle each crab from the back between the legs to avoid getting pinched.
2. Fill your large pot with enough water to fully immerse the crabs. Add a tablespoon of salt to the water and bring it to a rolling boil over high heat.
3. Once boiling, carefully place the crabs into the pot one at a time using tongs or heatproof gloves. Return the water to a boil, then reduce the heat to maintain a gentle simmer.
4. For 1.5-lb crabs, simmer for 15 minutes. For 3-lb crabs, simmer for 20 minutes. This ensures the crab is thoroughly cooked with tender meat.
5. After cooking, turn off the heat and rinse the crabs with cold water to stop the cooking process.
6. To shell the crab, start by removing the triangular apron from the underside, then discard. Flip over and remove the top shell pulling from the back; drain and save for garnish or discard.
7. Remove and discard the Bony section at the front, the spongy gills on the sides, the red membrane, and any loose pieces.
8. Rinse the body thoroughly, then twist off the legs and claws. Use a shellfish cracker or mallet to crack the shell to extract the meat.
9. If only cooking legs or pre-cooked crab, in an Instant Pot, add a cup of water and cook the legs on high pressure for 4 minutes. For steaming on the stovetop, bring a cup of water in a stockpot to a boil, add legs, cover, and simmer for 5 minutes (pre-cooked) or 10 minutes (frozen).
10. For grilling pre-cooked, frozen Dungeness crab, wrap in aluminum foil, and grill at 450°F for 15-20 minutes if frozen, or 10 minutes if thawed.
Cooking Tips:
- Always ensure live crabs are kept cool before cooking.
- Adjust your seasoning to the boiling water to reflect your taste preferences.
This delightful seafood recipe is brought to you by Foodology. For more delectable dishes and culinary inspiration, visit their YouTube channel at https://www.youtube.com/@foodologyhd
#seafood #dungenesscrab #simplefeast #gourmet #foodology #homecooking #shellfish #chatgpt