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Red Crab Recipe

Name: Z Poke Bowl & Boba Teas RED CRAB Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 whole live or fresh Dungeness or red rock crab (cleaned, pre-cooked if preferred); 12 pieces large shrimp (peeled, deveined); 12 pieces mussels (debearded, rinsed); 6 tbs unsalted butter; 2 tbs olive oil; 6 clove garlic (minced); 1 medium shallot (finely chopped); 3 tbs fresh lemon juice; 120 ml white wine (dry); 2 tbs tomato paste; 1 tsp smoked paprika; 1 tsp crushed red pepper flakes; 1 tbs old bay seasoning; 2 tsp sea salt; 1 tsp freshly ground black pepper; 1 tsp hot sauce (optional); 3 tbs fresh parsley (chopped); 1 tbs fresh thyme (optional, leaves); 1 piece bay leaf; 1 loaf crusty bread or toasted baguette slices; 4 pieces lemon wedges

Inspired by Z Poke Bowl & Boba Tea

Time45m

Serves4

JUICY SEAFOOD

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Ingredients

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Crab & Seafood

2 whole live or fresh Dungeness or red rock crab (cleaned, pre-cooked if preferred)

12 pieces large shrimp (peeled, deveined)

12 pieces mussels (debearded, rinsed)

Marinade & Sauce

6 tbs Unsalted butter

2 tbs olive oil

6 clove Garlic (minced)

1 medium shallot (finely chopped)

3 tbs fresh lemon juice

1/2 cup (120 ml) white wine (dry)

2 tbs tomato paste

1 tsp Smoked paprika

1 tsp Crushed red pepper flakes

1 tbs old bay seasoning

2 tsp sea salt

1 tsp freshly ground black pepper

1 tsp hot sauce (optional)

Aromatics & Herbs

3 tbs Fresh parsley (chopped)

1 tbs fresh thyme (optional, leaves)

1 piece bay leaf

To Serve

1 loaf crusty bread or toasted baguette slices

4 pieces lemon wedges

Method

Crab & Seafood

Prepare Crab

If using live crab: humanely dispatch and steam or boil for 8–12 minutes until shells turn red; cool slightly and crack legs for service. If using pre-cooked crab: rinse and pat dry, crack major joints so sauce penetrates. Halve larger bodies if desired.

Prepare Other Seafood

Pat shrimp dry and season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper. Rinse mussels under cold water, discard any that do not close when tapped, and remove beards.

Marinade & Sauce

Sweat Aromatics

In a wide, deep skillet or Dutch oven over medium heat, melt 2 tbs butter with 2 tbs olive oil. Add shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze & Build Sauce

Add tomato paste and stir 1 minute to cook out raw flavor. Pour in white wine and scrape bottom to deglaze. Add lemon juice, smoked paprika, crushed red pepper, Old Bay, remaining sea salt and black pepper, and bay leaf. Simmer 3–4 minutes until slightly reduced.

Finish Sauce

Reduce heat to low and whisk in remaining 4 tbs butter in two additions until emulsified, creating a glossy sauce. Taste and adjust seasoning; add hot sauce if using for extra heat. Stir in chopped parsley and thyme leaves (reserve a little parsley for garnish).

Add Seafood to Sauce

Add mussels to the simmering sauce and cover for 3–4 minutes until they open. Add shrimp and pre-cooked or cracked crab pieces, tucking them into the sauce. Cover and cook 2–4 minutes more — shrimp should be opaque and firm, crab warmed through. Discard any mussels that remain closed.

Aromatics & Herbs

When seafood is cooked, remove pan from heat and sprinkle remaining parsley over the dish. Discard bay leaf. Spoon an extra tablespoon of melted butter over crab pieces for shine and extra richness.

To Serve

Transfer crab and other seafood to a large shallow serving bowl or leave in the pan. Pour remaining sauce over the seafood. Serve immediately with crusty bread to mop up sauce and lemon wedges on the side for squeezing.

Suggested accompaniments: a simple green salad or steamed baby potatoes tossed in butter and parsley.