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Crab with Olive Oil Dipping Sauce




Source of Recipe


Lynn Klein


Recipe Link: http://food4.epicurious.com

List of Ingredients




3 live Dungeness crabs

DIPPING SAUCE:
1/2 cup extra virgin olive oil
2 tablespoons shallots, minced
1 teaspoon lemon peel threads with no white rind
1 teaspoon orange peel threads with no white rind
2 tablespoons Italian parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
Kosher salt and freshly ground pepper



Recipe



For the sauce: Mix together the ingredients.
Let stand for 15 minutes or more.

For the crab: Bring a large pot of water to a
boil. Add enough salt so that the water tastes
like the sea. Put in the crabs. Bring back to
the boil and cook for 12 minutes. Take out
crabs and place in an ice-water bath to stop
the cooking.

Hold underside of crab firmly with left hand
and pull off shell. Discard. Pull off the
lungs - the soft, pointed, white fingers of
fiber attached to the body at the legs - and
discard. Rinse off the dark yellow tomalley.

Pull off the legs, claws and the tab remaining
on underside of body. Cut body in half lengthwise.
Hit legs on the edge of each segment (not on
the flat part) with a hammer to crack the shell,
not break it apart.

Serve crab with individual saucers of dipping
sauce.