Dungeness Crab Dinner
Fresh Dungeness crab steamed until tender, then cracked and served with drawn butter, lemon, and crusty bread. A California coast classic that tastes like the ocean.
- Total time
- 35 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 2 whole (about 1.5 lbs each) live Dungeness crabs
- 3 quarts water
- ¼ cup sea salt
- ½ cup unsalted butter
- 1 whole fresh lemon
- 1 loaf crusty bread (sourdough or ciabatta)
- 2 tablespoons fresh parsley
Instructions
- 1
Pour 3 quarts of water into a 10-quart stainless steel pot and set the pot on the stovetop over high heat until the water reaches a rolling boil—you'll see large bubbles vigorously breaking the surface.
- 2
Stir 0.25 cup of sea salt into the boiling water until dissolved, about 30 seconds, so the water tastes pleasantly salty like seawater.
- 3
Cut the lemon in half lengthwise from the pointed tip through the center, creating two mirror-image halves, then cut one half into two wedges.
- 4
Slice the crusty bread diagonally into 0.5-inch-thick slices, cutting at a 45-degree angle through the loaf to create elongated ovals.
- 5
Mince the fresh parsley until the pieces are no larger than a grain of rice, about the size of pencil-tip dots.
- 6
Carefully place both live crabs into the boiling salted water, holding each crab by the back shell and lowering it gently into the pot.
- 7
Cover the pot with a lid and return the water to a boil, about 2–3 minutes, so steam rises from under the lid when you lift it.
- 8
Once boiling resumes, remove the lid and cook the crabs uncovered for 18–20 minutes until the shells turn a bright orange-red color and smell sweet and briny.
- 9
Remove the pot from heat and let the crabs cool in the hot water for 5 minutes so they are warm but cool enough to handle safely.
- 10
Using a slotted spoon or tongs, lift one crab at a time from the water, tilting it sideways to drain excess water back into the pot.
- 11
Place the drained crabs on a clean cutting board with a raised edge or channel to catch any liquid that drains.
- 12
Place the 0.5 cup of unsalted butter in a small saucepan over medium heat and leave it undisturbed for 3–4 minutes until it melts and turns a pale golden color.
- 13
Pour the melted butter into two small serving bowls, dividing it equally between them, for dipping the crab meat.
- 14
Arrange the bread slices on a baking sheet in a single layer and place them under a broiler set to high for 2–3 minutes until the top surface turns golden brown and crispy.
- 15
Rub the cut side of the remaining lemon half over the hot toast while it is still warm, coating the entire surface evenly.
- 16
Place one crab on each dinner plate, positioning it in the center with the butter bowl and two pieces of toast on the side.
- 17
Scatter the minced fresh parsley over the top of each crab, then place one lemon wedge on the edge of each plate for squeezing over the meat.
Tools you’ll need
- 10-quart stainless steel pot
- pot lid
- wooden spoon
- chef's knife
- cutting board with channel or raised edge
- slotted spoon or metal tongs
- small saucepan
- two small dipping bowls
- baking sheet
- broiler
- two dinner plates
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