Basic Steamed Dungeness Crab

Name: Basic Steamed Dungeness Crab
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Warm melted butter; 907 grams whole live Dungeness crab; 1 Tbsp kosher salt

Basic Steamed Dungeness Crab might be just the main course you are searching for. One serving contains 816 calories, 158g of protein, and 13g of fat. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have warm butter, live dungeness crab, kosher salt, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet.

Instructions

Fill a large pot with 1 inch of water and stir in the salt. (Be sure your pot has a tightfitting lid.)

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Place a steamer rack inside of the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.) Bring the water to a boil over high heat. Using tongs, pick up the crab, grasping it from behind and placing one arm of the tongs on the belly and the other on the back with the legs on either side.

Ingredients you will need

Water

Crab

Equipment you will use

Tongs

Aluminum Foil

Pot

Place the crab back side up in the steamer rack. 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.

Ingredients you will need

Water

Crab

Equipment you will use

Colander

Tongs

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.

Ingredients you will need

Crab

Equipment you will use

Cutting Board

Knife

Place the crab belly side down on the cutting board with the tail closest to you.

Ingredients you will need

Crab

Equipment you will use

Cutting Board

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.

Ingredients you will need

Water

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. To extract the meat, use seafood crackers or small hammers to crack open the claws, legs, and body.

Ingredients you will need

Crackers

Extract

Seafood

Crab

Meat

Equipment you will use

Cutting Board

Serve with aioli, melted butter, or cucumber mignonette for dipping.

Ingredients you will need

Cucumber

Butter

Aioli

Equipment

Ingredients

Servings:

1serving

Warm melted butter 907grams

whole live Dungeness crab 1Tbsp

kosher salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.