Chilled Cracked Dungeness Crab with Sea Salt Butter and Ginger Mayonnaise
- 2 gallons water
- 2 lemons, thickly sliced
- 5 bay leaves
- 2 tablespoons sea salt
- 6 live Dungeness crabs (about 2 1/2 pounds each)
- Lemon wedges
- Sea Salt Butter
- Ginger Mayonnaise
- Combine first 4 ingredients in an extra-large kettle or soup pot; bring to a boil over high heat. Add crabs; cover and boil 12 to 15 minutes or until crabs turn bright red. Rinse crabs quickly with cold water; drain well, and cool. Remove top shell from crabs; reserve for garnish, if desired. Clean crabs, removing gray gills and mouth parts; break in half. Cover and chill. Serve with lemon wedges, Sea Salt Butter, and Ginger Mayonnaise.
- Note: If you aren't sure the crabs are done, pull off a top shell and look at the meat; it should be white and opaque, not translucent.
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