Stovetop Crab Innards

Name: Stovetop Crab Innards
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 1 dungeness crab shell from one live dungeness crab; 2 Tbsps sake

Stovetop Crab Innards is a gluten free, dairy free, fodmap friendly, and pescatarian main course. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 90 calories, 14g of protein, and 1g of fat. This recipe serves 2. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Take shell off crab: Insert knife into the crevice on underside (ventral side) of crab near abdominal segment. Twist firmly to separate shell from body of crab, taking care to preserve innards inside crab shell.

Ingredients you will need

Crab

Equipment you will use

Knife

Place shell directly over stove burner and turn heat on low.

Equipment you will use

Stove

Add sake to shell.

Ingredients you will need

Sake

Cook until innards have just cooked through and are still tender, about 2 to 3 minutes. Liquids inside shell will begin bubble vigorously after 30 to 40 seconds.

With oven mitts, remove shell from heat and place onto plate.

Equipment you will use

Oven Mitt

Serve with rice or use as spread on toast.

Ingredients you will need

Spread

Toast

Rice

Equipment

Knife

Stove

Oven Mitt

Ingredients

Servings:

dungeness crab shell from one live dungeness crab 2Tbsps

sake

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.