Crab Cluster Recipe

Prep

Rinse the crabs under cold running water. If not already tied, secure claws with kitchen twine or place them in the freezer for 10–15 minutes to calm the crabs for handling. Pat dry.

In a large stockpot or steamer pot combine 6 cups water, 1 cup dry white wine (if using), 1 tablespoon kosher salt, 2 bay leaves, 4 smashed garlic cloves, 1 teaspoon black peppercorns and 2 tablespoons Old Bay. Bring to a rolling simmer over high heat.

Once the liquid is simmering, carefully add the crabs cluster-side down (or whole if not clustered). Cover and steam/boil: steam for 12–16 minutes for medium-large clusters (12–14 minutes for a 1.25–1.5 lb crab, 16–18 minutes for larger). If boiling, cook the same time once liquid returns to a boil. Timing: total heat time typically 12–18 minutes depending on size — shell will turn bright orange and meat opaque when done.

When finished, remove crabs with tongs and transfer to a large tray to cool slightly for 5 minutes — this makes handling easier while still warm for cracking and serving.

While crabs cook, melt 6 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the minced shallot and sauté gently for 2–3 minutes until softened and translucent but not browned.

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon hot sauce (optional), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Keep sauce warm on the lowest heat setting. Just before serving, stir in 2 tablespoons chopped fresh parsley.

Arrange the warm crab clusters on a large platter. Provide crab crackers, picks and small bowls for the butter sauce. Garnish the platter with lemon halves and wedges.

To eat: crack the claws and legs, dip the warm meat into the butter sauce, and squeeze lemon over as desired. Serve with crusty bread or steamed rice to soak up the butter and juices.

Leftovers: pick any remaining meat from the shells and refrigerate in an airtight container for up to 2 days. Use in crab cakes, salads or pasta.