Alaskan Jumbo Dungeness Crab Clusters
Recipe by: Bobbi Jo Lathan
Recipe type: Entrées
Cuisine: Seafood
Serves: 6
PREP TIME
15-20 mins
COOK TIME
10 mins
TOTAL TIME
30 mins
(Prep time does not include defrosting time, see instructions)
INGREDIENTS
3 pounds Alaskan Jumbo Dungeness Crab (I got mine from the Alaskan
King Crab Co. / www.alaskankingcrab.com / and it was positively
succulent and sooooo delicious and fresh. It was also beautifully and
safely packaged.)
2 teaspoons sea salt
2 teaspoons freshly grated black pepper
1 teaspoon garlic powder
1 ½ tablespoons Zatarain’s Concentrated-Liquid Shrimp and Crab Boil
(you can also use the bags of spices by Zatarain but I like the liquid)
1 fresh lemon (cut in half-squeezed into pot- see instructions below)
Lemon Garlic Butter Sauce:
1 stick of unsalted butter
5 cloves fresh garlic (minced)
Juice from 1 freshly squeezed lemon
Lemon wedges for garnish
Fresh parsley (chopped and larger pieces for garnish) -or chopped fresh chives
INSTRUCTIONS
1. The night before you cook the crab, remove it from the freezer, place it in a pan, and leave it in your refrigerator overnight to thaw. Mine came in its own bag, so I just placed the whole closed bag in a long pan and stuck it in the fridge. If you got your crab fresh, and it wasn’t in a bag, just cover the crab in the pan with some foil or Press & Seal and place in the fridge overnight.
2. When you are ready to start cooking the crab, remove it from the fridge and take it out of the bag. I rinsed the crab clusters and claws in some cool water because the crab still had some frost on it. Then I patted it with a little paper towel and put it aside for a minute while I prepared the pot.
3. Now, get out a large pot that’s big enough to boil the amount of crab you have (water filled about 2/3rds the way up the pot). Add the sea salt, freshly ground black pepper, garlic powder, and Crab Boil. Next, cut your lemon in half, squeeze the juice of the lemon into the pot and then just toss the lemon rind halves into the pot, also. Give it a stir.
4. Bring the water to a rolling boil over medium-high heat. Once it is boiling, add your Dungeness crab clusters and claws and give it a stir. Boil for 4 minutes. (don’t boil over 5 minutes or the meat will be chewy.)
5. Get a large colander or 2 regular colanders and place them in the sink. Pour the cooked crab into the colanders (or use a slotted spoon and scoop out the crab clusters and claws and place in the colander. Be careful as it’s really hot. Discard the lemon halves.
6. Next, get out a small pot and melt the butter over medium heat. Add the minced garlic and stir as it cooks (don’t let it brown). Lastly add the fresh lemon juice and keep stirring. Pour the butter into little bowls for each of your guests, and sprinkle with the
freshly chopped parsley or chives.
7. While the crab is still warm, arrange your cooked Dungeness crab on a platter and brush with a little of the lemon garlic butter for a nice sheen and to bring out the beautiful Dungeness red and coral colors of the shell. Garnish with the clusters of parsley. Be sure to
serve with the necessary seafood crackers and crab tools that will help your hungry guests get every bit of that incredible and delicious crab meat out of its shell! YUM!
Note: Serve with an Arugula Parmesan salad, a beautiful fresh baguette, or sourdough bread (to soak up that divine lemon garlic butter sauce), along with a nice glass of Pinot Grigio or a cold beer in a frosty mug. What a great, quick, and impressive dinner!
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