simple boiled crabs with garlic-vermouth butter
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.
►
yield
2 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For simple boiled crabs with garlic-vermouth butter
-
1/2 cbutter
-
2garlic cloves, minced
-
1 Tbspchopped fresh chervil, parsley, or chives
-
1 Tbspvermouth or white wine if you prefer
-
1 tsplemon zest
-
1 tspfresh lemon juice
-
1/4 tspfreshly ground black pepper
-
1/8 tspsalt
-
1 1/2 ccider vinegar
-
2lemons, sliced
-
1/2 ckosher salt
-
1/4 cseafood seasoning
-
2live dungeness crabs or 6 live blue crabs
How To Make simple boiled crabs with garlic-vermouth butter
-
1Combine first 8 ingredients in a small pan over medium-low heat. Cook, stirring occasionally, 3 minutes or until butter melts. Keep warm.
-
2Combine 6 quarts water, vinegar, and next 3 ingredients in a large stockpot. Bring to a boil over high heat.
-
3While 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.)
-
4When 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.
-
5Cover 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT