Crab Recipe

Prepare cooking pot

Select a pot large enough that the crab can be submerged without overcrowding. Pour 4 liters of water into the pot. Add 3 tbs coarse salt, 2 bay leaves, 1 tsp whole black peppercorns and the juice of 1 lemon (halve the lemon and squeeze into the pot, then add the halves). Bring the water to a rolling boil over high heat.

Humanely and safely handle crab

If using live crab, keep it chilled until just before cooking. To humanely dispatch, place the crab on its back and quickly insert a sharp knife between the eyes into the brain (or follow your local humane method). If you bought pre-cooked fresh crab, skip to reheating instructions below.

Cook the crab

When the water is at a full rolling boil, carefully lower the whole crab(s) into the pot using tongs or gloves. Return to a vigorous boil, then reduce heat slightly to maintain a steady boil. Cook for 12-15 minutes for 1–1.5 lb crabs; increase to 15–18 minutes for 2+ lb crabs. The shell will turn bright orange when done.

Shock and rest

Using tongs, remove the crab and immediately transfer into a bowl of ice water or run under cold water to stop cooking and make handling easier. Rest for 5 minutes to cool enough to handle. Reserve 1 cup of the cooking liquid if you want to make a stock or sauce base.

Clean the crab

Place the crab belly-up. Pull off the apron (underside flap) and remove the top shell by prying at the rear and lifting forward. Remove and discard the gills (feathery ‘dead man’s fingers’) and the viscera (yellow/orange innards), but keep the brownish meat in the body if desired. Rinse briefly under cold water to remove debris. Break the body in half and crack the claws and legs with a nutcracker or crab cracker for serving and easier meat access.

Melt butter and build flavor

In a small saucepan over low heat, melt 6 tbs unsalted butter. Add 2 cloves minced garlic and gently cook 30–60 seconds until fragrant but not browned.

Finish sauce

Remove from heat and stir in 1 tbs lemon juice, 1 tbs finely chopped fresh parsley, 1 tsp salt and 1 tsp freshly ground black pepper. Keep warm until serving. If you reserved some cooking liquid, add 1–2 tbs to the butter to loosen and add flavor.

Arrange the cracked claws, legs and body pieces on a platter. Sprinkle 1 tsp Old Bay or seafood seasoning over the crab if using. Garnish with the remaining chopped parsley and serve with lemon wedges for squeezing.

Serve immediately with the warm garlic butter for dipping. Provide crab picks or small forks and a bowl for shells. Leftover crab meat can be refrigerated in an airtight container for up to 2 days or frozen for longer storage.