Crab Recipe

If using live crab, humanely place crab in the freezer for 15–20 minutes to numb before cooking. If using fresh pre-caught crab, proceed to boiling. Rinse the crab under cold running water to remove debris.

Bring 8 cups of water to a rolling boil in a large pot with 2 tbsp kosher salt and 2 bay leaves. Cut the lemon in half and squeeze juice into the pot, then drop the halves in.

Once the water is boiling, carefully lower the whole crab into the pot headfirst. Return to a boil, cover, and cook: 12–15 minutes for a 1.25–1.5 lb crab (adjust 3–4 minutes per additional 0.5 lb). The shell should turn bright orange-red and the meat opaque.

Using tongs, transfer the crab to a large bowl. Let rest 5 minutes to cool slightly until safe to handle. Reserve 1/4 cup of the cooking liquid for the sauce (optional) and discard rest or save for stock.

Crack and prepare the crab for serving: remove the apron and top shell, scoop out and discard the gills (feathery 'dead man’s fingers') and stomach sac. Rinse gently if needed. Break the body in half, twist off claws and legs. Crack claws with a mallet or crab cracker and halve the body segments to expose meat. Arrange on a platter.

Make the base

In a small saucepan or skillet over medium heat, melt 6 tbsp unsalted butter with 1 tbsp olive oil to prevent burning.

Add the minced garlic and minced shallot and cook 1–2 minutes, stirring, until fragrant and just translucent — do not brown the garlic.

If using, add 2 tbsp dry white wine and simmer 1 minute to reduce slightly, scraping any browned bits from the pan. Add the reserved 1/4 cup cooking liquid (if saved) instead or in addition, and simmer another 30 seconds to integrate flavors.

Stir in 2 tsp fresh lemon juice, 2 tbsp chopped parsley, 1 tsp sea salt and 1 tsp cracked black pepper. Add a pinch of red pepper flakes to taste. Taste and adjust seasoning—add more lemon or salt if desired.

Keep the sauce warm over the lowest heat or transfer to a small warmed bowl for serving. If the butter separates, whisk gently to recombine before serving.

Place the arranged crab on a serving platter. Spoon the warm butter-garlic sauce over the cracked claws and body pieces, or serve the sauce in a small bowl for dipping.

Serve immediately with lemon wedges, extra melted butter if you like, and crusty bread or steamed rice to soak up the juices. Provide nutcrackers or crab picks for diners.

Leftovers: Refrigerate any unused cooked crab meat in an airtight container up to 2 days or remove meat from shells and freeze for longer storage.