Why? Why did it take me 3 months of being in Vancouver, the Dungeness capital of the world to start cooking crab again. I have no idea if that is true that its the capital but because I grew up here it feels like it. Must admit when I was young, being able to throw the crab traps off the dock in the morning and then come home after school and have fresh crab was for me the absolute childhood dream and I have never stopped loving it since.
First of all, what is not to love. I will argue with anyone that Dungeness crab is by far the most superior, most delicious, most melt in your mouth seafood there is. I am ashamed to admit how much crab I can eat if you put it in front of me but people who know me can contest to that. Was at one of my favourite restaurants in Florida called The Rustic Inn and accidentally read the menu wrong on how many crabs were in an order. The look on my face when they dropped it off, still not sure why they didn’t warn me. But let me tell you, I was determined to finish it and I did. Fast forward what felt like hours …. and I did. My love for Dungeness is unmatched
So enough about me lets talk about this dish
Crab doesn’t need much to make it great, but if there is one thing I have learnt in cooking school is that at the end of the day even though it might not be the best for you, a little butter is delicious. Everything in moderation right. And what can make that even better, roasted garlic. The sweetness of the roasted garlic adding to the already sweet crab is a match made in heaven.I had made this delicious dip with roasted garlic and goat cheese and had some leftover in my fridge so decided to throw it in with the lemon garlic butter, best decision and wont ever make it without again. Not the goat cheese of course just the garlic
The sweetness of the roasted garlic adding to the already sweet crab is a match made in heaven.
There are so many ways you can cook crab:
-Steam, Boil, Wok Fry, Stew, Oven, Ceviche, Deep fry, Raw etc.
Boiling the crab in a flavourful broth is in my opinion the best way to make it for this dish. If you would like to steam or bake that is also an option. Adding lemon, garlic, onion … whatever you would like to suit your preference. Somedays I add lemongrass, fish sauce, ginger and make a pho type broth. At the end of the day the sweetness of the crab is going to shine through.
As for the sauce, this is where it takes the crab to the next level
Butter Lemon Garlic ROASTED garlic (Yum!)
Simple and delicious. And let me warn you in advance, this is not an elegant dish. Your hands are going to get messy, shells will probably fly (happened on numerous occasions) multiple paper towels are going to be used … its messy in the best way
2TblChopped ParsleyItalian is best but Curley parsley is fine as well
Notes
Preheat your oven to 350f. Cut the top off of a head of garlic and place on a piece of tinfoil. Drizzle with oil and salt and pepper. Wrap tightly. Bake for 45 mins or until golden and caramelized. You will be able to smell it when it is almost done
In a medium pan add the olive oil and butter and melt. Chop a few cloves of garlic into thin slivers and add. Juice 1-2 lemons (about 1/4 – 1/2 cup) depending on how acidic you like it. Simmer for 5 minutes then add the parsley. Once the garlic is roasted squeeze the whole head into the sauce and stir then set aside
Meanwhile, heat a large pot of water and bring to a boil adding salt, pepper, lemons, garlic and onions. The seasonings are up to you. About 1/4 cup of salt per gallon of water (Dungeness live in salt water so having the water be salty will draw out more of the sweetness)
Once boiling, add the crab. Boil for approxamitely 7-8 minutes per pound.
Once ready, serve on a plate with the lemon butter sauce and a few extra lemons
NOTE: I doubled the recipe for the sauce to serve over the crab and also have to dip. This is why I explained it will be messy. I recommend doing the same
Why has it taken you so long to post a crab Recipe ? Please don’t stop at one ….. it’s so good!