Steamed Dungeness Crab

Steamed Dungeness Crab

Light and flaky fresh-picked steamed crab paired with a rich, zippy butter dip is all you need for your next simple and delicious meal.

Ingredients :

• 8 (1 1/2-pound) live dungeness crabs
• 1 cup unsalted butter
• 2 tablespoons grated garlic (from 6 large cloves)
• 1 teaspoon kosher salt
• 1 teaspoon grated lemon zest plus 1/3 cup fresh lemon juice (from 2 large lemons)
• 3 tablespoons chopped fresh flat-leaf parsley (from 1 small bunch)
• lemon wedges, for serving

Directions

1. Divide two steamer baskets between two large pots. (If using only one pot and one steamer basket, work in two batches, breaking down the first batch of crabs while the second batch cooks.) Fill pots with water until water line is just below bottom of each steamer basket, about 1 to 2 inches deep. Bring water to a boil over high. Divide crabs evenly between steamer baskets. Cover pots, and steam crabs until shells turn bright orange, 18 to 20 minutes. Meanwhile, fill two large bowls with ice and water.
2. Remove steamed crabs from pots, and plunge into ice bath; let stand 10 minutes. Remove crabs from ice bath. Remove crabmeat and tomalley from shells; transfer crabmeat to a bowl, and discard tomalley. Discard crab shells.
3. Combine butter, garlic, and salt in a small saucepan over medium-high; cook, stirring occasionally, until butter is melted and foaming, 3 to 5 minutes. Remove from heat; stir in lemon zest, lemon juice, and parsley.
4. Serve crabmeat immediately with lemon-garlic butter and lemon wedges.