Dungeness Crab - 3 Cluster Recipe

Make poaching broth

In a large stockpot or deep saucepan combine 8 cups water, 1 cup white wine (if using), 2 tablespoons kosher salt, 2 bay leaves, 1 tablespoon black peppercorns and the juice of the lemon (cut lemon in half and squeeze). Bring the mixture to a gentle simmer over medium-high heat until steaming but not a rolling boil, about 6–8 minutes.

Taste a sip of the broth (careful — hot) and adjust salt if needed; it should taste slightly briny so it seasons the crab gently.

Gently warm clusters

If your Dungeness clusters are already cooked (as is typical), reduce heat so the broth is at a bare simmer. Submerge the 3 crab clusters in the simmering broth using tongs. Warm them for 4–6 minutes until heated through — shells will steam and meat will be hot but you should avoid a vigorous boil which can toughen meat.

Optional quick steam for chilled crab

If the clusters are chilled from refrigeration, leave them in the warm broth for 6–8 minutes. For previously frozen then thawed clusters, 6–8 minutes ensures even reheating.

Remove and drain

Using tongs or a slotted spoon lift each cluster from the broth and let excess liquid drip back into the pot. Place clusters on a large platter lined with paper towels to absorb excess moisture.

Mix butter

While the crab warms, soften 6 tablespoons unsalted butter at room temperature (or melt gently). In a small bowl combine the butter with 2 tablespoons finely chopped parsley, 1 teaspoon lemon zest, 1 teaspoon minced garlic, 1 teaspoon smoked paprika (optional) and 1/2 teaspoon sea salt. Stir until fully incorporated and smooth.

If desired, return the butter to the fridge for 10 minutes to firm slightly, or keep it soft for immediate spooning over crab.

Plate and finish

Arrange the 3 warmed Dungeness clusters on a serving platter. Dollop or brush the compound butter over the hot shells and cracked openings so the butter melts into the meat. Garnish with lemon wedges and parsley sprigs.

Eating notes

Provide crab crackers or mallets and small forks. Squeeze lemon over meat to taste. Dip pieces in melted compound butter or eat plain. Discard cartilage and gills; pick meat from legs and body cavities.