Dungeness Crab & Royal Red Shrimp Recipe

Thaw and clean shrimp

If the royal red shrimp are frozen, thaw them overnight in the refrigerator or place in a colander under cold running water until pliable. Peel and devein if not already done; leave tails on if desired for presentation. Pat dry with paper towels and refrigerate until ready to cook.

Prepare Dungeness cluster

If using a live Dungeness cluster, humanely dispatch according to local guidance and rinse under cold water to remove any grit. If pre-cooked cluster, rinse and set aside at room temperature for cooking step. Crack or halve the cluster only after cooking for easier presentation (you may optionally remove top shell and gills before cooking).

In a large stockpot (at least 6–8 quart) add 6 cups water and 1 cup dry white wine (optional). Add the halved onion, smashed garlic cloves, bay leaves, parsley stems, halved lemon, 2 tablespoons kosher salt, and 2 tablespoons Old Bay seasoning. Bring the mixture to a rolling boil over high heat.

Taste the broth (use a clean spoon); it should be noticeably seasoned and aromatic. Adjust seasoning with up to 1 tablespoon more salt or additional Old Bay if you prefer stronger flavor — remember seafood will absorb the broth flavor.

Cook Dungeness cluster

Once the broth is at a full boil, carefully lower the Dungeness cluster into the pot. Cover, return to a boil, then reduce to a brisk simmer. Cook for 8–10 minutes for a 1.25–1.5 lb cluster if raw; if using pre-cooked cluster, simmer 3–4 minutes just to heat through and infuse flavor. The crab shell will turn bright orange when done. Use tongs to transfer the cluster to a large tray and tent with foil to keep warm.

Cook shrimp

Bring the broth back to a gentle boil. Add the royal red shrimp in a single layer. Shrimp cook quickly — blanch for 1.5–3 minutes depending on size: they are done when the flesh is opaque and slightly firm and the color has intensified. Do not overcook. Remove shrimp with a slotted spoon into a bowl or tray.

In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 tablespoon fresh lemon juice, 1 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika (optional). Warm until butter is fragrant and emulsified (about 1 minute) — do not brown. Stir in 2 tablespoons chopped fresh parsley. This will be the dipping sauce for both crab and shrimp.

If you like, drizzle a tablespoon of the warm butter sauce over the cooked shrimp and crab for extra gloss and flavor, then transfer seafood to a serving platter.

Arrange the Dungeness cluster and royal red shrimp on a large platter. Garnish with chopped parsley and lemon wedges. Serve the warm butter sauce in a small bowl alongside crusty bread for sopping, and provide tools for cracking the crab (cracker, picks).

Suggested accompaniments: simple green salad, roasted corn, or boiled baby potatoes tossed with butter and parsley.