Boiled Dungeness Crab With Homemade Cocktail Sauce
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
49
Spice
39
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Chili Sauce1 tsp
Horseradish1 tsp
Worcestershire Sauce1 pinch
Sea Salt1 pinch
Cracked Black PepperDirections:
1
For the cocktail sauce: Combine the chili sauce, horseradish, Worcestershire sauce, lemon juice, salt and pepper in a bowl
2
Chill until serving
3
For the crab: Drop both whole live crabs in a large pot of salted boiling water
4
Let cook until the shells turn a bright red, 10 to 15 minutes
5
Be aware that the meat cooks very fast once exposed to the hot water
6
Remove the crabs from the water and pull the main shell off
7
If this is difficult, insert a large knife between the shells in the back of the crab where they meet and pry open
8
Once the top shell is removed, rinse the crab in the sink, cut in half (from front to back, not side to side) and peel off the gills (which are attached to the bottom portion) and discard
9
Clean out all entrails and other waste from the top shell portion
10
Place on a plate with the lemon and lime slices, and place the top shell back on top for presentation
11
Serve with the cocktail sauce