Boiled Dungeness Crab with Fennel

Name: Boiled Dungeness Crab with Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Ginger Butter; 2 live Dungeness crabs, about 2 1/2 pounds each; 1 large fennel bulb; 4 servings Bloody Mary Cocktail Sauce; 1 large lemon, thinly sliced; 4 servings Salt; 4 servings Fennel-Lemon Tartar Sauce

Boiled Dungeness Crab with Fennel might be just the main course you are searching for. This recipe makes 4 servings with 136 calories, 15g of protein, and 5g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up fennel bulb, ginger butter, live dungeness crabs, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Mince enough of the most tender fennel fronds to make 2 tablespoons, and mince enough of the bulb to make 1/4 cup; set both aside for the Fennel-Lemon Tartar Sauce.

Ingredients you will need

Tartar Sauce

Fennel

Lemon

Ground Meat

Coarsely chop the remaining fronds, stalks, and bulb, and place in a large (at least 8-quart) pot.

Equipment you will use

Pot

Add lemon slices, 1/4 cup salt, and enough cold water to come within 3 inches of the top of the pot. Bring to a boil over high heat.

Ingredients you will need

Lemon

Water

Salt

Equipment you will use

Pot

While water is heating, set crabs on a rimmed baking sheet or tray, and put them in the freezer. (This dulls their senses to make handling them easier. The crab should be well chilled but not frozen; don't leave them in the freezer more than 30 minutes.) When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.

Ingredients you will need

Water

Crab

Equipment you will use

Baking Sheet

Cover pot, and return water to a boil, reducing heat to medium if necessary to prevent water from boiling over. Cook crabs 18 to 20 minutes. Carefully drain. Clean crabs, and serve hot or chilled with Fennel-Lemon Tartar Sauce, Bloody Mary Cocktail Sauce, and Ginger Butter.

Ingredients you will need

Cocktail Sauce

Tartar Sauce

Bloody Mary

Butter

Fennel

Ginger

Lemon

Water

Equipment you will use

Pot

Equipment

Pot

Baking Sheet

Ingredients

Servings:

4servings

Ginger Butter 2

live Dungeness crabs, about 2 1/2 pounds each 1large

fennel bulb 4servings

Bloody Mary Cocktail Sauce 1large

lemon, thinly sliced 4servings

Salt 4servings

Fennel-Lemon Tartar Sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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.