Red Crab Recipe

Prepare live crab

If using live crab, humanely kill and clean: place crab in freezer for 15 minutes to sedate, then remove top shell, rinse under cold water, remove gills and guts, and crack claws slightly with the back of a knife to allow flavors to penetrate. If using fresh pre-cleaned crab, rinse and pat dry.

Par-cook shellfish

Bring a large pot of salted water to a boil. Add whole crabs and cook 6–8 minutes until shells turn bright red. Remove and transfer to an ice bath for 2 minutes to stop cooking, then set aside. In the same water, blanch shrimp 1–2 minutes until just pink, drain and set aside. Briefly steam mussels until they open (about 3–4 minutes); discard any that remain closed.

In a large, heavy skillet or wide pot over medium heat, add olive oil and 4 tbs butter. When butter melts and becomes fragrant, add the chopped onion and a pinch of salt. Sauté 5–7 minutes until translucent and soft.

Add minced garlic and grated ginger and sauté 1 minute until aromatic but not browned. Stir in lemon zest and cook 30 seconds.

Stir in the tomato paste and cook 1–2 minutes, stirring, to remove raw flavor. Add old bay, smoked paprika, crushed red pepper, kosher salt, and black pepper; stir to coat aromatics.

Deglaze the pan with the white wine, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.

Add the seafood or chicken stock and bring to a gentle simmer. Add the partially cooked crabs (including shells and juices) to the pot; nestle them in the sauce. Simmer, covered, 8–10 minutes to allow the crab to finish cooking and infuse the sauce. During this step, spoon sauce over the shells so flavor penetrates.

Remove the crab pieces to a platter. Stir in the heavy cream and the remaining 2 tbs butter into the sauce. Simmer uncovered 3–4 minutes until sauce thickens slightly and becomes glossy. Taste and adjust seasoning.

Return the blanched shrimp and steamed mussels to the sauce just to warm through, 1–2 minutes. Add the crab back on top to reheat for 1 minute. Spoon sauce over everything so seafood is coated.

Stir in chopped parsley and sliced green onions. Squeeze the juice of the reserved lemon over the dish and toss gently. Taste and add more salt, pepper, or lemon as needed.

Serve the Red Crab family-style on a large platter with lemon wedges and crusty bread or steamed rice to soak up the sauce. Offer extra melted butter at the table if desired.