Made gumbo last week. Want to try something different today.
Dungeness crab. What to do?
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A bit of garlic - not much, for a change - is nice in that butter.
Next time you bring those crabs home, drop them into boiling water just long enough to calm them down, take them apart, and crack the various shells thoroughly, enough to let you massage a garlicy, softened butter inside to the meat, and put them on the grill, with maybe just a touch of mesquite (we developed this in Houston, where live Dungeness are readily available at the Asian grocery stores) and finish cooking them. Serve with lots more garlic butter, crusty bread, plenty of Shiner Bock beer, a Garbage salad, and other side dishes of your choice.
Well, OK- a nice local beer would be good, too.
Mike, thanks! I never tried doing it on the grill but it sounds awesome! Cooking in it's final sauce is a great way to prepare. I've done it before. Also I pop the carapace off (I have a video of me doing this on YouTube) while they're still alive to neutralize them and lightly crack the shells with a mallet so whatever sauce I cook it in gets in to the shells . Last time it was butter, garlic, brown sugar and cayenne.