4 large live male Dungeness crab
sea water to cover
Fill a large stainless or enamel pot with enough sea water to cover the crab. Bring to a
rolling boil. Add the crab, one at a time. Return the water to a boil. Lower the heat
and simmer for 12 minutes. Remove the crab and let cool slightly.
To clean the crab, place the crab on its back. Pull off the triangular-shaped belly flap,
or "apron." Turn the crab over and remove the shell by inserting your thumb between the body and
shell at the rear of the crab and pulling up. Use a spoon to scoop out the roe (also called
"crab butter") and intestines from the inside of the crab. Keep the roe or discard it, depending
on your preference. I generally discard it. Pull off the spongy gills and small paddles at the front
of the crab and discard. Rinse well under warm water. Break each crab in half lengthwise.
Makes 4 to 6 servings.
Only use fresh clean sea water. Most serious crabbers invest in a propane cooking ring and cook their crab outdoors. These rings generate sufficient heat to bring the water back up to a boil quickly thereby ensuring that the crab does not get overcooked and rubbery. If you want to cook your crab on a stove top I would suggest doing so one crab at a time. If you do not have sea water you can use tap water with salt added. A good rule of thumb is 2 cups of salt per 6 quarts of water.
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