Steamed Dungeness Crab

One of the great things about living in the San Francisco Bay Area is the close proximity to fresh seafood. Especially fresh Dungeness crab. We don’t eat much crab but at the peak of the season when prices dip and live crab can be found for a really good price, we have to splurge.

After we buy them from the Asian grocery, we put them in the freezer to chill. It makes ‘em “sleepy” so they’re not so feisty before being rinsed and tossed into the steamer. I learned this trick from Alton Brown’s show on lobsters, I think.

Trying to maneuver a live crab that is fully aware it is about to be cooked is an exciting operation. Once I tried killing one by poking a chopstick between its eyes. Didn’t work. It grabbed the chopstick in both pincers and tried to pull it back out.

So now I freeze them for a few hours before they go into the pot. 18 minutes later, it’s time to remove, rinse, and feast.

No butter necessary.

Aloha, Nate

One Comments Post a Comment
  1. Alaiyo Kiasi says:

    I remember that “Good Eats” show where Alton Brown put the lobsters in the freezer. It’s what I plan to do if I ever cook whole lobster!

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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