Blue Crab (seasonal) Recipe

Prepare live crabs (safely)

If using live crabs, keep them chilled until ready to cook. To humanely dispatch, place crabs in the freezer for 15–20 minutes to slow them, then use a swift knife through the center of the back (or follow your preferred humane method). Rinse crabs under cold running water to remove grit. If using pre-cleaned fresh crabs, rinse and pat dry.

Bring 6 cups water, 3 tbs kosher salt, bay leaves, peppercorns, and quartered lemon to a rolling boil in a large pot (big enough to hold all crabs snugly).

Once boiling, add crabs one at a time by the back to avoid getting pinched. Cover and return to a boil, then reduce heat to maintain a vigorous simmer. Cook crabs 8–12 minutes depending on size (medium blue crabs about 8–10 minutes). Crabs are done when shell turns bright orange/red and meat is opaque.

Using tongs, transfer crabs to a large bowl or tray to cool slightly (5 minutes) so they can be handled. Reserve 1/2 cup of the cooking liquid if you want to loosen the butter later for dipping.

While crabs cook, melt 6 tbs unsalted butter in a small saucepan over low heat until just melted; do not brown.

Stir in 2 tbs Old Bay seasoning, 2 tsp minced garlic, 2 tbs chopped parsley, 1 tbs lemon juice, 1 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce (if using). Whisk until combined and warm. Taste and adjust seasoning (add a splash of reserved cooking liquid to thin if too thick). Keep warm over very low heat or transfer to small serving bowls.

Arrange crabs on a large platter or butcher paper-covered table with crab mallets, small bowls of warm seasoned butter, lemon wedges, and extra Old Bay. Provide napkins or finger bowls with warm water and lemon for cleaning fingers.

To eat: turn crab on its back, remove apron (small triangular flap), lift and remove top shell, discard gills (dead man’s fingers) and internal organs as desired, crack the body with your fingers or a mallet to extract meat. Crack claws and legs with the mallet or shell crackers and dip the meat into the warm butter mixture. Sprinkle with extra Old Bay if desired.

Discard shells responsibly and enjoy. Leftover crab meat can be picked from shells and refrigerated up to 2 days in an airtight container.