Dungeness Crab Boil Recipes

Steps:

• 1. add water, salt and old bay to a large stock pot and bring to hard boil ( i use a 24 quart pot )
• 2. drop crab and return to a boil
• 3. boil 15 minutes, remove, let cool to touch. clean, crack and serve with lemon and butter. I prefer mine cold with a nice salad and a San Francisco sour dough baguette.

Steps:

• Place first 7 ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a large stockpot, bring water, salt, lemon juice, cayenne and spice bag to a boil. Using tongs, add crab to stockpot; return to a boil. Reduce heat; simmer, covered, until shells turn bright red, about 15 minutes. , Using tongs, remove crab from pot. Run under cold water or plunge into ice water. Serve with melted butter and lemon wedges.

Steps:

• For the cocktail sauce: Combine the chili sauce, horseradish, Worcestershire sauce, lemon juice, salt and pepper in a bowl. Chill until serving.
• For the crab: Drop both whole live crabs in a large pot of salted boiling water. Let cook until the shells turn a bright red, 10 to 15 minutes. Be aware that the meat cooks very fast once exposed to the hot water. Remove the crabs from the water and pull the main shell off. If this is difficult, insert a large knife between the shells in the back of the crab where they meet and pry open. Once the top shell is removed, rinse the crab in the sink, cut in half (from front to back, not side to side) and peel off the gills (which are attached to the bottom portion) and discard. Clean out all entrails and other waste from the top shell portion. Place on a plate with the lemon and lime slices, and place the top shell back on top for presentation. Serve with the cocktail sauce.

Steps:

• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
• Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

Steps:

• Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
• Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.