Best 2 Dungeness Crab Boil Recipes

Indulge in the delectable flavors of the Pacific Northwest with our Dungness Crab Boil, a culinary journey that captures the essence of this iconic seafood. Dive into a symphony of flavors as you savor the succulent, sweet crab meat, expertly cooked to perfection. Accompanied by an array of tantalizing sides, including corn on the cob, potatoes, and sausage, this feast promises an unforgettable dining experience.

Whether you prefer the classic simplicity of the Traditional Dungness Crab Boil, the zesty kick of the Cajun-Style Dungness Crab Boil, or the aromatic allure of the Asian-Inspired Dungness Crab Boil, we have a recipe that will tantalize your taste buds.

1. Traditional Dungness Crab Boil: Experience the timeless flavors of this classic recipe, where the crab takes center stage, steamed to perfection in a flavorful broth of beer, Old Bay seasoning, and aromatic vegetables.

2. Cajun-Style Dungness Crab Boil: Embark on a spicy adventure with our Cajun-inspired rendition, featuring a bold blend of Cajun spices, garlic, and butter that infuses the crab and accompaniments with a vibrant, smoky heat.

3. Asian-Inspired Dungness Crab Boil: Discover the harmonious balance of flavors in our Asian-inspired creation, where ginger, lemongrass, and soy sauce create a fragrant broth that beautifully complements the delicate sweetness of the crab.

Prepare to be captivated by the succulent textures and vibrant flavors of our Dungness Crab Boil recipes. Gather your loved ones, set the table, and embark on a culinary expedition that celebrates the bounty of the sea.

Let's cook with our recipes!

DUNGENESS CRAB BOIL

Dungeness Crab Boil image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 Tablespoons black peppercorns
2 Tablespoons kosher salt
2 cups dry white wine
4 sprigs rosemary
Water, as needed
4 live Dungeness crabs, each 1 1/2 to 2 1/2 pounds or 3 pounds
Drawn Butter, for serving, recipe follows
Tarragon Aioli, for serving, recipe follows
Aioli with Piment d'Espelette, for serving, recipe follows
1/2 c. butter
2 small cloves garlic
1/4 c. fresh tarragon leaves, removed from stem
1 egg yolk
1 lemon, juice and zest reserved
3/4 c. plus 2 T. extra-virgin olive oil
Water, as needed
Kosher salt and black pepper
1 clove garlic, grated on a rasp
2 T. freshly squeezed lemon juice
1 tsp. coarse salt
1 large egg yolk
1/2 c. plus 1 T. olive oil
1/2 c. plus 1 T. canola oil
2 tsp. piment d'Espelette

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.

DUNGENESS CRAB BOIL

Dungeness Crab Boil image

Living in the San Francisco Bay Area every November brings crab season and something I look forward to each year. Many people buy crab pre-cooked, however they are so easy to cook yourself and it really is the only way to know that you have a truly fresh crab. Dungeness Crab is one of the best tasting crabs I've eaten. I like it...

Provided by Lou Kostura

Categories Seafood

Time 15m

Number Of Ingredients 6

Ingredients

2 dungeness crab
1/3 c old bay seasoning
4 Tbsp sea salt
2 lemons optional
1/4 lb butter melted for dipping optional
water, boiling

Steps:

1. add water, salt and old bay to a large stock pot and bring to hard boil ( i use a 24 quart pot )
2. drop crab and return to a boil
3. boil 15 minutes, remove, let cool to touch. clean, crack and serve with lemon and butter. I prefer mine cold with a nice salad and a San Francisco sour dough baguette.

Tips:

Choose the freshest crab possible: Live crabs are best, but frozen crabs can also be used if they are thawed properly.
Clean the crabs thoroughly: Scrub the crabs with a brush to remove any dirt or debris. Remove the gills and mouthparts, and rinse the crabs well.
Use a large pot: You will need a large pot to fit all of the crabs and the boiling liquid.
Season the boiling liquid: Add plenty of salt, pepper, and other seasonings to the boiling liquid to flavor the crabs.
Bring the liquid to a boil before adding the crabs: This will help to prevent the crabs from sticking to the bottom of the pot.
Cook the crabs for the proper amount of time: The cooking time will vary depending on the size of the crabs. As a general rule, cook the crabs for 8-10 minutes per pound.
Serve the crabs with melted butter and your favorite dipping sauce: Crab boil is a great dish to enjoy with friends and family.

Conclusion:

Crab boil is a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can enjoy a delicious crab boil at home. Just be sure to choose the freshest crabs possible, clean them thoroughly, and cook them for the proper amount of time. Serve the crabs with melted butter and your favorite dipping sauce, and enjoy!