Be the first to This gingery crab dish is a little sweet, a little sour, and a touch spicy. The crabs are cooked on the grill, but you may broil them in the oven, if need be. Blue crabs may be substituted for Dungeness crabs.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1/4 cup (60 ml) seasoned rice wine vinegar, or 1/4 cup (60 ml) white wine vinegar mixed with 2-1/2 teaspoons sugar
- 2 Tablespoons salad oil
- 1 Tablespoon minced fresh ginger
- 1 large fresh jalapeno chile, seeded and minced
- 2 cloves garlic, minced or pressed
- 2 Tablespoons minced cilantro
- 1 medium-size tomato, finely chopped
- 2 large live Dungeness crabs, about 2-1/2 pounds (1.15 kg) each (see Note)
Preparation:
In a small nonreactive bowl, combine vinegar, oil, ginger, chile, garlic, cilantro, and tomato. Set aside.
In a 10- to 12-quart (10- to 12-liter) pan, bring 6 quarts (6 liters) water to a rapid boil over high heat. Picking up 1 crab at a time, hold crabs from rear and plunge headfirst into water. Return water to a boil; reduce heat, cover, and simmer for 5 minutes.
Using tongs, lift crabs from pan and let cool briefly. Pull off and discard triangular belly tab. Lift off shell from rear; rinse and set aside, if desired. Pull off and discard red membrane with entrails on body and soft gills. Rinse body well and drain.
Arrange crabs on cooking grate. Place lid on grill. Cook, brushing occasionally with ginger mixture and turning once halfway through cooking time, until meat in leg is opaque (10 to 12 minutes; crack open to test). Transfer crabs to a platter. Spoon remaining ginger mixture over crabs; top with reserved back shells, if desired.
Yield: 4 servings
Note: If Dungeness crabs are unavailable, substitute a dozen jumbo blue crabs.
Per serving: 201 calories (38% from fat), 8 grams total fat (1 grams saturated fat), 80 mg cholesterol, 976 mg sodium, 7 grams carbohydrates, 0 grams fiber, 24 grams protein, 70 mg calcium, 1 mg iron
Recipe Source: The Frank Davis Seafood Notebook by Frank Davis (Pelican Publishing)
Reprinted with permission.
In a 10- to 12-quart (10- to 12-liter) pan, bring 6 quarts (6 liters) water to a rapid boil over high heat. Picking up 1 crab at a time, hold crabs from rear and plunge headfirst into water. Return water to a boil; reduce heat, cover, and simmer for 5 minutes.
Using tongs, lift crabs from pan and let cool briefly. Pull off and discard triangular belly tab. Lift off shell from rear; rinse and set aside, if desired. Pull off and discard red membrane with entrails on body and soft gills. Rinse body well and drain.
Arrange crabs on cooking grate. Place lid on grill. Cook, brushing occasionally with ginger mixture and turning once halfway through cooking time, until meat in leg is opaque (10 to 12 minutes; crack open to test). Transfer crabs to a platter. Spoon remaining ginger mixture over crabs; top with reserved back shells, if desired.
Yield: 4 servings
Note: If Dungeness crabs are unavailable, substitute a dozen jumbo blue crabs.
Per serving: 201 calories (38% from fat), 8 grams total fat (1 grams saturated fat), 80 mg cholesterol, 976 mg sodium, 7 grams carbohydrates, 0 grams fiber, 24 grams protein, 70 mg calcium, 1 mg iron
Recipe Source: The Frank Davis Seafood Notebook by Frank Davis (Pelican Publishing)
Reprinted with permission.
