Crab Recipe
Make Crab Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab
Garlic butter & Garnish
Method
Crab
- 1
Prepare the steamer
Select a large pot with a tight-fitting lid and a steamer rack or basket. Pour 2000 ml (about 8 cups) of water into the pot, add 2 tbs sea salt and 60 ml white vinegar. Place the rack in the pot so the water does not touch the rack. Bring the water to a vigorous rolling boil over high heat.
- 2
Rinse and ready the crabs
Rinse each crab under cold running water to remove any debris. If the crabs are live and you are not comfortable handling them, ask your fishmonger to prepare them. If using pre-cooked frozen crab, thaw completely and rinse.
- 3
Steam the crabs
Arrange the crabs on the steamer rack (belly-side down) in a single layer; they can overlap slightly. Cover and steam: live crabs — 20 to 25 minutes (center of crab should reach opaque, firm meat); pre-cooked crabs — 8 to 10 minutes to thoroughly reheat. Maintain a steady boil; check water level occasionally to prevent drying.
- 4
Rest
Carefully remove the crabs with tongs or oven mitts and transfer to a tray. Let them rest 5 minutes; carryover heat finishes cooking and makes them easier to handle for cracking.
Garlic butter & Garnish
- 5
Mince garlic and juice lemon
While the water comes to a boil or while crabs steam, finely mince the 4 garlic cloves. Cut one lemon in half and squeeze the juice into a small bowl (about 1.5-2 tbs). Reserve the second lemon for wedges.
- 6
Make garlic butter
In a small saucepan over low heat, melt 8 tbs unsalted butter. Add the minced garlic and gently cook for 1 to 2 minutes, stirring, until fragrant but not browned. Remove from heat briefly and stir in the lemon juice, 2 tbs chopped parsley, 0.5 tsp kosher salt, 0.25 tsp ground black pepper and 0.25 tsp smoked paprika. Taste and adjust salt or lemon as needed. Keep the sauce warm on the lowest heat or in a thermos/small warmed bowl.
- 7
- 8
Serve and crack
Place the steamed crabs on a large platter. Provide small bowls of the warm garlic butter alongside. Using crab crackers or a heavy knife, crack the claws and legs and remove meat with picks. Dip the hot crab meat into the garlic butter and squeeze fresh lemon over the meat as desired. Serve crusty bread to sop up any sauce.
- 9
Safety and storage
Be cautious—shells and meat will be hot. Leftover crab meat can be refrigerated in an airtight container for up to 2 days; reheat gently in the garlic butter or use cold in salads.