Crab Recipe
Make Crab Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole Crab and Prep
Cooking Aromatics & Broth
Finish & Service
Tools (not eaten)
Method
Whole Crab and Prep
- 1
Purge (if using live crab)
If your crab is live, place it in a bucket of cold, lightly salted water (use the cold water and coarse sea salt listed) for 20–30 minutes to purge any sand. Keep the water cold and handle the crab gently.
- 2
Rinse and trim
Rinse the crabs under cold running water, removing any debris. If desired, remove the apron (small flap on the underside) with kitchen shears and rinse inside the shell briefly.
Cooking Aromatics & Broth
- 3
Bring broth to a boil
In a large stockpot combine 2 L water, white wine (if using), halved onion, halved lemon, crushed garlic cloves, bay leaves and black peppercorns. Bring to a rolling boil over high heat.
- 4
Cook the crab
Once the broth is boiling, reduce heat to maintain a vigorous simmer. Using tongs, add the crabs one at a time, claws first. Cover the pot and simmer: 12–14 minutes for medium crabs, 15–18 minutes for large Dungeness. The shells will turn bright red when done. If adding both crabs, ensure the temperature returns to a simmer quickly after adding each so total cook time is counted from when the pot is back to simmering.
- 5
Shock and rest
When cooked, remove crabs with tongs or a slotted spoon and transfer immediately to an ice bath (cold water with a few ice cubes) for 2 minutes to stop cooking. This makes handling easier. Let rest 5 minutes to cool slightly before cracking.
Finish & Service
- 6
Make garlic butter
While crabs cook, melt the unsalted butter in a small saucepan over low heat. Add minced garlic and cook gently 1–2 minutes until fragrant (do not brown). Stir in chopped parsley, sea salt and freshly ground black pepper. Keep warm.
- 7
Crack and plate
Using kitchen shears or crab crackers, remove the top shell (carapace) by inserting a thumb and pulling up, remove and discard the gills (feathery parts) and the gut sac. Break the body in half and separate the claws. Crack claws and legs with a cracker or the back of a heavy knife. Transfer meat to a serving platter, discarding inedible parts. Spoon warm garlic butter over the meat, garnish with lemon wedges and extra parsley.
- 8
