1-1/2 gallons bottled water
2 Tbsp. Kosher salt
1 Tbsp. granulated seafood boil
5 lbs. Dungeness crab leg clusters
4 fresh lemons, sliced in halves
1 lb. clarified butter
Start off by bringing the gallon-and-a-half of water to a rolling boil. Then immediately stir in the Kosher salt and the granulated seafood boil. At this point, taste the water and if you’d like it saltier or spicier, add a little extra Kosher salt and seafood boil.
When the water is flavored just to your liking, again bring it to a rolling boil. Then immediately drop in the crab leg clusters. The water will stop boiling. When it comes back to a boil, time the crabs for exactly 4 minutes and them remove them from the water and set them on a platter momentarily.
When they cool down to where you can handle them without burning your fingers, whip up your lemon butter mixture, extract (pick) the crabmeat from the shells, dip the pieces in the butter, and relish the treasure!
That’s all there is to it! In fact, the less you do to the crabs the better! Because the meat from the legs are mild, delicate, and flavorful—it would be a shame to cover that up by over-doing it!
Hint: To make drawn lemon-butter, melt down 2 sticks of a high-quality salted butter; then set it aside for a while. In the meantime, microwave 2 fresh lemons for about 15-20 seconds to release the juice from the pulp. Then slice the lemons in half. And after you pour off the clarified butter, leaving the white milk solids behind, squeeze the lemons into the cleared butter and stir it around thoroughly. This is all you need to tear into the crabs! From this point on, it’s “dip and eat.”
Preparation methods for all three deep-water crab species—Dungeness, snow, and king—are one and the same. Heat through in boiling water and eat directly from the shell.
Usually, Dungeness, snow, and king crabs are sold by the pound. A reasonable serving is one pound per person (two pounds if that person is really hungry!).
Dungeness, snow, and king crabs arrive in our Southern supermarkets flash-frozen and fully cooked. It’s a process that happens immediately after the crabs are off-loaded from their harvest in Northern waters to keep them from spoiling.