Simple Boiled Crabs with Garlic-Vermouth Butter

Name: Simple Boiled Crabs with Garlic-Vermouth Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters butter; 1 Tbsp chopped fresh chervil, parsley, or chives; 355 milliliters cider vinegar; 2 live Dungeness crabs or 6 live blue crabs; 2 garlic cloves, minced; 118 milliliters kosher salt; 1 teaspoon fresh lemon juice; 1 teaspoon lemon zest; 2 lemons, sliced; 0 teaspoons salt; 59 milliliters seafood seasoning; 1 Tbsp vermouth

Simple Boiled Crabs with Garlic-Vermouth Butter

Simple Boiled Crabs with Garlic-Vermouth Butter might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 2. One portion of this dish contains approximately 32g of protein, 49g of fat, and a total of 661 calories. If you have vermouth, butter, lemon zest, 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. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 8 ingredients in a small pan over medium-low heat. Cook, stirring occasionally, 3 minutes or until butter melts. Keep warm.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Combine 6 quarts water, vinegar, and next 3 ingredients in a large stockpot. Bring to a boil over high heat.

Ingredients you will need

Vinegar

Water

Equipment you will use

Pot

While water is heating, set crabs on a rimmed baking sheet or tray, and put in freezer. (This makes handling the crabs easier--they should be well chilled but not frozen; don't leave them in 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. Cook Dungeness crabs 18 to 20 minutes and blue crabs 5 minutes.

Ingredients you will need

Dungeness Crab

Water

Equipment you will use

Pot

Drain, clean, and serve with warm butter sauce.

Ingredients you will need

Butter

Sauce

Equipment

Frying Pan

Pot

Baking Sheet

Ingredients

Servings:

0teaspoons

freshly ground black pepper 118milliliters

butter 1Tbsp

chopped fresh chervil, parsley, or chives 355milliliters

cider vinegar 2

live Dungeness crabs or 6 live blue crabs 2

garlic cloves, minced 118milliliters

kosher salt 1teaspoon

fresh lemon juice 1teaspoon

lemon zest 2

lemons, sliced 0teaspoons

salt 59milliliters

seafood seasoning 1Tbsp

vermouth

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing 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. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.