Crab: Cracked Crab with Two Dipping Sauces
Source of Recipe
The Seattle Times
List of Ingredients
- -- Orange Balsamic Butter --
- 4 Tbsp butter
- 2 Tbsp orange juice
- 1 tsp balsamic vinegar
- 1 medium clove garlic, peeled and forced through a press
- .
- -- Lemon-Soy Butter --
- 1 (2-inch) piece ginger
- 4 Tbsp butter
- 1 Tbsp lemon juice
- 1/2 tsp soy sauce
- .
- 2 crabs, about 2 lbs. each, cleaned and cracked
Instructions
- To prepare the orange butter: In a small saucepan, combine the butter, orange juice, vinegar and garlic. Melt over medium-low heat, stirring to combine the ingredients. Keep warm.
- To prepare the lemon butter: Chop the ginger into small pieces and put a few at a time in a garlic press. Press to extract the juice; measure 1 teaspoon. In a small saucepan, combine the ginger juice, butter, lemon juice and soy sauce. Melt over medium-low heat, stirring to combine the ingredients. Keep warm.
- Extract the crab from the shells and dip into the two sauces.
Makes 4 servings.
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