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Northwest Crab Boil

Source of Recipe


From "Crab"






List of Ingredients



• 2 uncooked Dungeness crabs, about 2 lbs. each, live or cleaned and portioned
  
• 2 large lemons, cut into wedges for serving
  
• 1/2 cup unsalted butter, melted for serving
  






Instructions



1. Bring 8 quarts of generously salted water to a boil over high heat. While the water is heating, put the live crabs into the freezer to dull their senses, but not for more than 15 to 20 minutes or they will freeze.
   
   
2. When the water is at a full boil, gently drop the crab head first into the water. If you're using cleaned crab portions, add them to the water. Cover the pot and return water to a boil. Turn heat down to medium-high so the water is bubbling but not boiling over. Cook the crabs 18 to 20 minutes if whole or 15 minutes for cleaned portions, counting from the time that the water returns to a boil. Keep an eye on the pot during cooking. Set the lid askew to let some of the steam escape and prevent the pot from boiling over.
   
   
3. Drain the crabs well. If you cooked portioned crabs, arrange the pieces on a large serving platter with lemon wedges around the edges. If you cooked whole crabs, clean and portion them before serving.
   
   Pour the melted butter into individual dishes for each diner and pass the crab while still warm.
   
   Serves 2 to 4