The much-anticipated Dungeness crab season is upon us! There’s nothing like freshly cooked crab that yields sweet white meat after only briefly boiling them. Here’s a simple, delicious way to prepare them; if you’re not using the crab meat in a recipe, add fresh herbs to melted butter for an easy dipping sauce.
Boiled Fresh Crab
This method also works for cooking lobsters: Cover the lobsters by 2 inches of cool water and add 1 1/2 tsp. salt per quart of water. Let small ones steep for 10 minutes; larger ones, 15.
8 qt. cool water
1/4 cup kosher salt
2 live Dungeness crabs, about 2 pounds each (or 12 hard-shelled blue crabs)
|Remove the apron
For a Dungeness crab, place it shell side down and lift off and discard the triangular tail flap, or apron. Watch out for the spines on the bottom side of the crab, which are sharp.
|Remove the gills and intestines
Next, pull off and discard the grayish, feathery gills along both sides of the body, the jaw section at the front, and the intestines in the middle.
|Twist off the claws and legs
Rinse the body well. Using your hands, twist the claws and legs from the body. Using a large chef’s knife or your hands, cut or break the body into halves lengthwise along its center and then into quarters.