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Aight folks, here's my tried-and-true recipe for an SF-style Dungeness crab feast. Perfect for Sunday dinners, here we go!
Ingredients:
Instruction:
Cook crabs in a large pot of boiling salted water until shells turn bright orange, 8–10 minutes. Transfer crabs to a bowl of ice water to cool down quickly.
In the pot you used for the crab, simmer garlic, chiles, tomato paste, and lemon juice, stirring occasionally, until tomato paste has turned a deep red, 5–7 minutes.
Mix in butter until melted, followed by the parsley. Season with salt and more lemon juice, if desired.
Get your crabs outta the ice bath, crack the shells open, and get ready for a feast. Dip the tender crab meat in the spicy garlic butter, savor each bite, and mop up the rest with some warm sourdough. Perfection.
Enjoy, and let me know how it turns out!
Submitted 6 months ago by FogCityFoodie
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As someone who's been catching and cooking Dungeness crabs for over 20 years, I have some insights to share.
Firstly, Dungeness crab meat is sweet and tender, but one common mistake people make is overcooking it. Warning signs include when the meat clings stubbornly to the shell or becomes chalky. I'd say 7-8 minutes max for a 2-pounder.
Secondly, never rush the cooling process. Quick cooling in ice water not only stops the cooking process but also contracts the meat, making it easier to remove from the shell later.
Lastly, the recipe is kind of subjective, you can experiment with the ratio of butter to garlic and lemon juice to suit your preference.
Happy crabbing!