Simple Boiled Crabs with Garlic-Vermouth Butter

Coastal Living
Simple Boiled Crabs with Garlic-Vermouth ButterRecipe
Photo: Jennifer Davick; Styling: Linda Hirst
Makes 2 servings


+ Add To Shopping List
1/2 cup butter
2 garlic cloves, minced
1 tablespoon chopped fresh chervil, parsley, or chives
1 tablespoon vermouth
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 cups cider vinegar
2 lemons, sliced
1/2 cup kosher salt
1/4 cup seafood seasoning
2 live Dungeness crabs or 6 live blue crabs


Prep: 15 Minutes
Chill: 30 Minutes
Cook: 30 Minutes

1. Combine first 8 ingredients in a small pan over medium-low heat. Cook, stirring occasionally, 3 minutes or until butter melts. Keep warm.

2. Combine 6 quarts water, vinegar, and next 3 ingredients in a large stockpot. Bring to a boil over high heat.

3. While water is heating, set crabs on a rimmed baking sheet or tray, and put in freezer. (This makes handling the crabs easier--they should be well chilled but not frozen; don't leave them in freezer more than 30 minutes.) When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.

4. Cover pot, and return water to a boil. Cook Dungeness crabs 18 to 20 minutes and blue crabs 5 minutes. Drain, clean, and serve with warm butter sauce.

Created date

January 2013