Red Crab Recipe

Prepare and par-cook the crab

If using live crab, humanely stun then boil in rapidly boiling salted water for 6–8 minutes until bright red; cool slightly, then halve and clean. If using fresh pre-cooked crab, skip to halving and cleaning. Set crab halves aside.

Pat shrimp dry and set beside mussels. Discard any mussels that are open and do not close when tapped.

In a large heavy-bottomed pot or deep skillet with a lid, heat olive oil and 2 tbs butter over medium heat until shimmering.

Add diced onion, celery, and green pepper. Sauté, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes.

Add minced garlic and grated ginger and cook 1–2 minutes until fragrant, stirring to avoid browning.

Stir in smoked paprika, sweet paprika, cayenne, Old Bay, black pepper, and sea salt. Cook spices with the aromatics 1 minute to bloom flavors.

Add tomato paste and cook 1 minute, stirring to caramelize slightly.

Pour in white wine to deglaze the pan, scraping any browned bits from the bottom. Let wine reduce by about half, 3–4 minutes.

Add seafood or chicken stock and bring to a gentle simmer.

Return crab halves to the pot, placing them shell-side up. Cover and simmer for 6 minutes to allow the crab to absorb flavors.

Add shrimp and mussels to the pot, distributing them evenly. Cover and cook 4–6 minutes more, until shrimp are pink and opaque and mussels have opened. Discard any mussels that remain closed.

Stir in remaining 2 tbs butter, lemon juice, chopped parsley, and cilantro (if using). Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.

Spoon the crab, shrimp, mussels and sauce into a large shallow serving bowl. Spoon melted garlic butter into a small ramekin for dipping, and arrange lemon wedges and sliced crusty bread alongside.

Serve immediately, encouraging diners to dip bread into the sauce and crack the crab to enjoy the juicy seafood.