Whole Dungeness Crab Dinner

Ingredients

• 2 crabs (1.5–2 lbs each) whole live Dungeness crabs
• 6 tablespoons unsalted butter
• 4 cloves fresh garlic cloves, minced
• 1 lemon fresh lemon
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

Instructions

1. 1

   Fill a large stockpot (at least 8 quarts) with water until it's three-quarters full. Add enough salt so the water tastes like the ocean—about 2 tablespoons per gallon. Bring to a rolling boil over high heat. This seasoned water is essential; it flavors the crab meat and keeps it tender and sweet.

2. 2

   While the water heats, prepare the garlic butter: Melt 6 tablespoons of unsalted butter in a small saucepan over medium heat. Peel and finely mince 4 garlic cloves and add them to the melting butter. Sauté gently until the garlic turns pale golden and fragrant, about 2–3 minutes—don't let it brown or it will taste bitter. Remove from heat and stir in 2 tablespoons of finely chopped fresh flat-leaf parsley, 1 teaspoon of fine sea salt, 0.5 teaspoon of freshly cracked black pepper, and 0.25 teaspoon of crushed red pepper flakes if using. Set aside to stay warm.

3. 3

   Cut 1 fresh lemon in half. Place a fine-mesh strainer near the stove for draining the crabs.

4. 4

   When the water is at a hard boil, carefully place the 2 whole live crabs into the pot head-first. The water will temporarily stop boiling—this is normal. Once it returns to a boil (about 1–2 minutes), begin timing. Cover the pot partially with the lid.

5. 5

   Cook for 18–20 minutes depending on crab size. A 1.5-lb crab needs about 18 minutes; a 2-lb crab needs closer to 20 minutes. You'll know they're done when the shell turns from greenish-brown to bright reddish-orange and the meat is opaque when you crack open a leg slightly to check.

6. 6

   Using tongs, carefully transfer the cooked crabs to a fine-mesh strainer set over the sink and let them drain for 1–2 minutes. Don't let them sit long or they'll retain too much heat and become overcooked where the meat touches the shell.

7. 7

   Place each crab on a cutting board. Using a sharp chef's knife, cut each crab in half lengthwise, running the blade straight down through the center of the body. Place the halves meat-side up on a large platter or individual serving plates.

8. 8

   Drizzle the warm garlic butter generously over the exposed meat and legs of both crab halves. Squeeze fresh lemon juice from both lemon halves over the top. Serve immediately with crab crackers and picks so you can extract every morsel of sweet meat.

Tools you’ll need

• large stockpot (8 quart capacity)
• small saucepan
• fine-mesh strainer
• tongs
• cutting board
• sharp chef's knife
• crab crackers
• crab picks

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