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Ever Heard of Dungeness Crab? Try This Recipe

Posted on: Thursday, 22 September 2005, 00:00 CDT

Sep. 21--Ian Barber of Crabs We Got 'Em will prepare Dungeness crab for the Pensacola Seafood Festival. He says the meat of the Dungeness crab is the sweetest of all the crabs. They can be purchased live or already cooked and frozen. He suggests serving this crab entree with Hoegaarden beer. Implements needed are a large stockpot and tongs. Dungeness Crab from San Francisco 6 quarts water ½ cup salt 2 bags Zatarain's Crab Boil 2 lemons, quartered 1 red onion, quartered 4 tablespoons Cayenne

1 cup Old Bay seasoning (save a few dashes for the finished crab)

2 whole Dungeness crabs

To clean the crab, hold one side of legs in right hand and using left hand, gently remove the top shell. Do not discard. Scrape everything out, leaving only the body and legs, and replace the top shell.

Combine water and all ingredients, except the crabs, in a large stockpot, Bring to a rolling boil. Add crabs and boil for 7-10 minutes. Using tongs, remove crabs and place on a plate. Remove top shell and lightly dust crabs with Old Bay and replace top shells. Garnish with lemon and tropical fruit. Always serve crab immediately because it cools very rapidly. Traditional sides for a crab dish are boiled new potatoes and corn on the cob. Throw the potatoes in the water for 30 minutes and the corn for 15 minutes before the crab.

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Source: Northwest Florida Daily News

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