Dungeness Crabs Steamed on the Grill in Ginger, Lime, Mirin and Soy

Name: Dungeness Crabs Steamed on the Grill in Ginger, Lime, Mirin and Soy
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters crab stock; 4 larges Dungeness crab, 2 to 2 1/2 pounds each, killed and cleaned; 2 Tbsps chopped fresh cilantro; 118 milliliters sliced fresh ginger; 0 teaspoons coarsely ground black pepper; 2 Tbsps honey; 2 limes, juiced; 237 milliliters mirin; 1 pinch Pinch red chile flakes; 2 Tbsps toasted sesame oil; 237 milliliters soy sauce; 4 Tbsps cold unsalted butter

Dungeness Crabs Steamed on the Grill in Ginger, Lime, Mirin and Soy

If you have roughly 1 hour and 5 minutes to spend in the kitchen, Dungeness Crabs Steamed on the Grill in Ginger, Lime, Mirin and Soy might be an amazing gluten free and pescatarian recipe to try. This recipe serves 4. One portion of this dish contains around 39g of protein, 20g of fat, and a total of 487 calories. Head to the store and pick up crab stock, coarsely ground pepper, honey, and a few other things to make it today. It works well as a rather inexpensive main course. Users who liked this recipe also liked Asian Coconut Rice with Steamed Vegetables in Soy-Lime-Ginger Sauce, Asian Coconut Rice with Steamed Vegetables in Soy-Lime-Ginger Sauce, and Steamed Blue Crabs with Black Ginger Dipping Sauce.

Instructions

Watch how to make this recipe.

Prepare a grill to medium-high heat.

Equipment you will use

Grill

In a large roasting pan over high heat, add the stock, mirin, soy sauce, ginger, toasted sesame oil and lime juice and bring to a boil.

Ingredients you will need

Lime Juice

Sesame Oil

Soy Sauce

Ginger

Mirin

Stock

Equipment you will use

Roasting Pan

Add the crabs, shell-side up, and place the pan on the grill. Cover the grill and steam the crabs until they are just cooked through, about 30 minutes, flipping the crabs halfway through cooking.

Equipment you will use

Grill

Frying Pan

Remove the crabs to a platter.

Strain the steaming liquid into a bowl. Return the liquid to the roasting pan and whisk in the honey, black pepper and chile flakes. Bring to a boil and simmer until slightly reduced, about 10 minutes.

Ingredients you will need

Black Pepper

Red Pepper Flakes

Honey

Equipment you will use

Roasting Pan

Whisk

Bowl

Whisk in the butter. Halve the crabs and put 2 halves into 4 serving bowls.

Ingredients you will need

Butter

Equipment you will use

Bowl

Whisk

Pour the sauce over and garnish with cilantro.

Ingredients you will need

Cilantro

Sauce

Equipment

Ingredients

Servings:

473milliliters

crab stock 4larges

Dungeness crab, 2 to 2 1/2 pounds each, killed and cleaned 2Tbsps

chopped fresh cilantro 118milliliters

sliced fresh ginger 0teaspoons

coarsely ground black pepper 2Tbsps

honey 2

limes, juiced 237milliliters

mirin 1pinch

Pinch red chile flakes 2Tbsps

toasted sesame oil 237milliliters

soy sauce 4Tbsps

cold unsalted butter

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Crab works really well with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Donati Family Vineyards Sisters Forever Un-Oaked Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.