Crab Recipe

Humanely dispatch and clean

If using live crab, place the crab in the freezer for 15–20 minutes to sedate. Prepare a large pot with 6 cups water, 2 tablespoons kosher salt and 2 bay leaves and bring to a vigorous boil.

Once boiling, add the crab one at a time headfirst (use tongs). Boil uncovered for 12 minutes for medium/large crabs (adjust ±2 minutes for size).

When time is up, transfer crab to an ice bath (large bowl with cold water and ice) to stop cooking and cool for 5 minutes. Drain and set on a cutting board. Reserve cooking liquid if desired for stock.

Rinse crab under cold water. Using kitchen shears or a sturdy knife, remove the apron (abdomen flap) and lift off the top shell. Remove and discard gills (feathery 'dead man' parts) and viscera, keeping the orange/green tomalley if desired. Rinse cavity gently. Break the crab in half and crack claws slightly with the back of a chef's knife or mallet to expose meat for serving.

Cut the lemon in half; reserve one half for the cooking butter and cut remaining into wedges for serving.

Make garlic-parsley butter

In a 10-inch skillet over medium heat, melt 4 tablespoons unsalted butter. Add the minced garlic and minced shallot and cook, stirring, until fragrant and softened, about 1–2 minutes—do not brown.

Stir in 1 tablespoon Old Bay (or seafood seasoning), 1 teaspoon cracked black pepper and 1 teaspoon salt. Add juice from half a lemon and 2 tablespoons chopped fresh parsley. Cook 30 seconds to combine, then remove from heat.

Arrange the halved/cracked crab pieces in the skillet, shell side down if possible, and spoon the warm butter and aromatics over the meat. Return skillet to low heat for 1–2 minutes to warm the crab through and marry flavors. Remove from heat.

Transfer crab to a serving platter, spoon remaining butter and aromatics over the pieces, and garnish with remaining chopped parsley and lemon wedges.

In a small bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon, 1 teaspoon hot sauce, 1 teaspoon lemon juice and 1/4 teaspoon salt until smooth. Taste and adjust seasoning. Serve alongside the warm crab.