Dungeness Crab Boil
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
39
Spice
43
Sweetness
40
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Black Peppercorn2 tbsps
Kosher Salt2 cups
White Wine (dry)4 sprigs
Rosemary1 cup
Butter1 clove
Garlic (grated on a rasp)1 large
Egg Yolk1 tsps
Coarse Salt1 cup
Olive Oil (plus 1 t.)1 cup
Canola Oil (plus 1 t.)2 tsps
Piment (d'espelette)Directions:
1
In a large pot, combine first four ingredients with enough water to submerge crabs
2
Do not submerge crabs at this point
3
Bring liquid to a simmer and add crabs headfirst to water
4
Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes
5
Strain cooked crabs into a colander and rinse briefly under cool water
6
Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette
7
In a small pan over low heat, melt butter and skim any solids that rise to the top
8
Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan
9
In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend
10
Add lemon zest and juice and blend again
11
With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency
12
Avoid adding oil too quickly or vinaigrette will separate
13
Add a teaspoon of water when emulsion becomes tight and then continue to add oil
14
Season to taste with salt and fresh pepper
15
Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine
16
Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified
17
Stir in piment d'Espelette and refrigerate