Steamed Dungeness Crabs Food

DUNGENESS CRABS STEAMED ON THE GRILL IN GINGER, LIME, MIRIN AND SOY

Steps:

• Prepare a grill to medium-high heat.
• In a large roasting pan over high heat, add the stock, mirin, soy sauce, ginger, toasted sesame oil and lime juice and bring to a boil. Add the crabs, shell-side up, and place the pan on the grill. Cover the grill and steam the crabs until they are just cooked through, about 30 minutes, flipping the crabs halfway through cooking. Remove the crabs to a platter.
• Strain the steaming liquid into a bowl. Return the liquid to the roasting pan and whisk in the honey, black pepper and chile flakes. Bring to a boil and simmer until slightly reduced, about 10 minutes. Whisk in the butter. Halve the crabs and put 2 halves into 4 serving bowls. Pour the sauce over and garnish with cilantro.

STEAMED DUNGENESS CRABS

Steps:

• Put rack or other steamer insert in the pot.
• Add water until the level is at the same height as the rack so water doesn't reach the crabs. Bring to a rolling boil over very high heat.
• Optionally sprinkle the crabs with spices, such as Old Bay.
• Place crabs in pot and cover tightly with lid.
• Steam for 12 minutes, remove lid, and let stand until crabs are cool enough to handle.

STEAMED DUNGENESS CRAB WITH GINGER

Steps:

• Put water in the bottom of a steamer. Put the crabs on a plate and spread the wine, sliced ginger, and 1/4 cup soy sauce over them. Place in the steamer and cover; cook until the crabs are hot and cooked through, about 10 minutes. Meanwhile, combine the remaining ingredients to make a dipping sauce. Serve hot with the dipping sauce.

DUNGENESS CRAB BOIL

Steps:

• In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette.
• In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan.
• In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper.
• Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate.