Steam Dungeness Crab With Garlic Recipe

Humanely dispatch and rinse

If using live crabs, place each crab in the freezer for 15–20 minutes to numb before handling. Rinse crabs thoroughly under cold running water to remove grit. Using kitchen shears or a sharp knife, trim any barnacles if present.

Optional: to ensure cleaner steam, loosen the top shell by inserting a butter knife between carapace and body and remove gills (the 'dead man's fingers') and internal guts if you prefer. Rinse again and pat dry.

In a large wide pot with a tight-fitting lid or a steamer insert, combine 6 cups water, 1 cup white wine (optional), bay leaves, peppercorns and the halved lemon. Add 1 tablespoon kosher salt. Bring to a vigorous simmer over high heat.

If using a steamer basket, place it in the pot. Arrange the crabs in the basket or on a trivet above the simmering liquid, shell-side up. Cover tightly with the lid.

Steam crabs until the shells turn bright orange and the meat is opaque when checked at the thickest part: about 12–15 minutes for 2 medium Dungeness crabs (approximately 1.5–2 lbs each). Start timing once steam is continuous and crabs are in the pot. Do not overcook; 15 minutes is usually sufficient.

When done, carefully transfer crabs to a large platter using tongs. Let rest 3–4 minutes to allow juices to settle.

While crabs steam, melt 6 tablespoons unsalted butter with 1 tablespoon olive oil in a small saucepan over medium-low heat. The oil raises the smoke point so garlic won’t burn.

Add the 6 cloves finely minced garlic and cook gently, stirring, for 1–1.5 minutes until fragrant and just turning opaque — do not brown or it will taste bitter.

Remove pan from heat. Stir in 2 tablespoons chopped parsley, 2 teaspoons lemon juice, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes. Keep warm until serving.

Transfer steamed crabs to a cutting board. Using kitchen shears or a heavy knife, remove the top shell if not already removed. Crack the claws and leg joints with a crab cracker or back of a heavy knife and break the body in half to access the sweet white meat. Remove gill plates if still present.

Pour the warm garlic butter into small dipping bowls (reserve some plain melted butter if desired). Arrange crab pieces on a platter with lemon wedges and the garlic butter bowls. Provide crab picks and napkins.

To eat: dip pieces in the garlic butter, squeeze lemon over meat to taste, and enjoy immediately.

Leftover crab meat can be refrigerated in airtight container up to 2 days. Reheat gently by steaming for a few minutes or serve cold in salads. If you prefer a stronger garlic flavor, add an extra clove of garlic and increase parsley accordingly.