Sandstorm Double Dungeness Crabs Recipe

Boil and steam crabs

In a large pot, bring 6 cups water to a boil with 2 tsp kosher salt and 1 tbsp Old Bay seasoning. Add halved lemon for brightness.

Carefully add the 2 Dungeness crabs to the boiling water. Cover and steam for 15-20 minutes until shells turn bright orange and meat is opaque.

Remove crabs from water, drain well, and let rest 5 minutes. Twist off claws and crack legs as needed for sauce-ready meat.

Make Sandstorm spice blend

In a small bowl, combine chili powder, smoked paprika, ground coriander, ground cumin, garlic powder, onion powder, cayenne pepper, and salt. Mix until evenly distributed.

Brush the crab shells with a light coating of olive oil to help the rub adhere.

Sprinkle the Sandstorm spice mix over all surfaces of the crab shells. Gently massage to ensure even coating.

If the pan is hot, pour 1/4 cup white wine into the pan to deglaze and lift any char while the rub cooks a moment.

In a small saucepan, melt the butter over medium heat.

Add minced garlic and sauté 1-2 minutes until fragrant, being careful not to burn it.

Stir in lemon juice and white wine (if using). Simmer 2-3 minutes to reduce slightly.

Season with salt to taste and stir in chopped parsley.

Arrange the crab meat on a platter. Drizzle with warm Sandstorm butter sauce and garnish with lemon wedges and extra parsley.

Serve immediately with extra sauce on the side.