It’s Opening Day of Crabbing!

Steamed Crab

Today, July 3rd!  It’s been posted around town and in the paper, but even if I hadn’t seen that, I would have known.  When I took my usual daily walk to the marina this morning, the trailers were lined up at the boat launch and all of the boats contained two or three crab pots.

We’re spoiled and particular and we like to eat our Dungeness crab fresh out of the bay. We bring it home live and cook it right away.

It’s my husband’s job to clean and cook the crab.

crabs with Rick

He cooks it outside in a large multi-purpose cooking pot that is attached to a propane tank, and he cleans it after it’s been cooked.

Boiled Dungeness Crab

Determine how much liquid will be needed to cover the crabs by 2 to 3 inches when they are immersed in the pot. Add the liquid in a ratio of 2/3 water to 1/3 beer.  Pour in enough salt that you can taste it if you take a little sip of the water. Add several bay leaves, celery chunks, and a handful of peppercorns. Bring the liquid to a boil.

Grab the crabs by the back and immerse them in the water head first. When all the crabs have been added, allow the water to come to a boil.  Once it is boiling, lower the temperature to a simmer and cook the crab for 7 to 8 minutes a pound.

When the crab is cooked, allow it to cool and then chill it.

While Husband is outside cooking the crab, I’m inside melting the drawn butter and making my very favorite aioli sauce.

mayonnaise homemade

Aioli Sauce

2 medium garlic cloves

1 teaspoon Dijon mustard

1 egg

1/2 cup olive oil

1/2 cup vegetable oil

2 teaspoons fresh squeezed lemon juice

pinch of salt

Add the garlic, Dijon mustard, and egg to the food processor and pulse several times. In a thin stream, very slowly pour in the oils while the machine runs.  The sauce should thicken as the oil is added. Add lemon juice and a pinch of salt and process for 10 seconds.

Refrigerate until ready to serve.

I cover the table, inside or out, with butcher paper, roll up a bunch of wet clothes for the wiping of hands and chins, and we just pour the crab onto the table. Everyone cracks their own and dips it into the drawn butter or aioli sauce.

July 2011 071

I can’t wait!!!!

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