Simple Boiled Crabs with Garlic-Vermouth Butter |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter |
2 garlic cloves, minced |
1 tablespoon chopped fresh chervil, parsley, or chives |
1 tablespoon vermouth |
1 teaspoon lemon zest |
1 teaspoon fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1 1/2 cups cider vinegar |
2 lemons, sliced |
1/2 cup kosher salt |
1/4 cup seafood seasoning |
2 live dungeness crabs or 6 live blue crabs |
Directions:
1. Combine first 8 ingredients in a small pan over medium-low heat. Cook, stirring occasionally, 3 minutes or until butter melts. Keep warm.
2. Combine 6 quarts water, vinegar, and next 3 ingredients in a large stockpot. Bring to a boil over high heat.
3. While water is heating, set crabs on a rimmed baking sheet or tray, and put in freezer. (This makes handling the crabs easier-they should be well chilled but not frozen; don't leave them in freezer more than 30 minutes.) When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.
4. Cover pot, and return water to a boil. Cook Dungeness crabs 18 to 20 minutes and blue crabs 5 minutes. Drain, clean, and serve with warm butter sauce.
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