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Ingredients
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Crab
Poaching / Cooking Liquid
Finish & Serving
Tools
Method
Crab
- 1
Humanely stun and rinse (if live)
If using live Dungeness clusters, humanely stun by placing each crab in the freezer for 15–20 minutes to numb them. Rinse under cold running water to remove debris and barnacles.
- 2
Optional: split for easier cracking
If desired, you can remove the top shell before or after cooking for presentation: hold the crab on its back, insert a knife under the carapace edge and lift to remove the shell. Remove gills (dead man’s fingers) and any viscera. Rinse briefly. This step can be done after cooking if you prefer whole-cluster presentation.
Poaching / Cooking
- 3
Prepare poaching liquid
In a large stockpot, add 4 liters of water, 1 cup coarse sea salt, 2 bay leaves, 1 tablespoon black peppercorns and the juice of 1 lemon plus the spent lemon half. Bring to a rolling boil over high heat.
- 4
Cook the crab clusters
Once the liquid is at a full rolling boil, carefully lower the 2 Dungeness clusters (one at a time) into the pot using tongs or a large slotted spoon. Return to a boil, then reduce heat to maintain a gentle rolling boil. Cook for 12–14 minutes for each 1.25–1.5 lb cluster (adjust to 14–16 minutes for larger clusters). The shells will turn bright orange and the meat will be opaque when done.
- 5
Cool briefly
Using tongs, transfer the cooked clusters to a large bowl or tray and let rest 3–5 minutes to cool slightly for handling. Do not leave too long or the meat will overcook and toughen.
Finish & Serving
- 6
Make lemon butter
While the crab rests, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper. Keep warm on the lowest heat setting.
- 7
Crack and serve
Place each crab cluster on a cutting board. Use kitchen shears or a crab cracker to cut through the shell of the claws, legs and body sections. Gently remove leg meat and claw meat in large pieces. Arrange on a platter, spoon warm lemon butter over portions or serve butter on the side for dipping. Offer cocktail sauce if desired.
- 8