Simple Boiled Crabs with Garlic-Vermouth Butter

Annacia *

By
@Annacia

Use either Dungeness or blue crabs for this recipe. The tangy butter serves as a fantastic complement to the sweetness of the crab meat. The recipe and photo are from Coastal Living Magazine.


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Serves:

2

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1/2 c
butter
2
garlic cloves, minced
1 Tbsp
chopped fresh chervil, parsley, or chives
1 Tbsp
vermouth or white wine if you prefer
1 tsp
lemon zest
1 tsp
fresh lemon juice
1/4 tsp
freshly ground black pepper
1/8 tsp
salt
1 1/2 c
cider vinegar
2
lemons, sliced
1/2 c
kosher salt
1/4 c
seafood seasoning
2
live dungeness crabs or 6 live blue crabs

Directions Step-By-Step

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.)
4
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.
5
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 the warm butter sauce.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy