The sweet and tender flesh of the Dungeness crab is a popular seafood.The crabs are found in Dungeness, Washington.If you plan to serve Dungeness crab at home, you need to know how to clean it so that you can present the most delicious ones.The process includes cooking, cleaning, and presenting the crab.You can serve delicious Dungeness crab if you follow a few simple steps.
Step 1: Bring the water to a boil.
Dungeness crab needs to be cooked before you can serve it.If you bought your crabs live, you will need to bring a large pot of water to a rolling boil.
Step 2: The crab should be boiled.
Allow your crabs to return to a boil by dropping them into the water.Start your timer when it is boiling again.The crabs should be boiled for 6-7 minutes per pound.
Step 3: Crabs must be drained.
You will be able to tell if your crabs are cooked because of the bright orange color of their shells.To drain the crabs, pour a pot of water over a strainer.
Step 4: Under the cool water, rinse.
Cool water should be run over your crabs after they've been drained.They need to be cool enough to handle with their bare hands.Don't make them too cool if you will be serving them right away.
Step 5: Remove the anpron.
The crab should be placed on a clean work surface.The triangular shaped flap is known as the Apron.If there is liquid in the crab, drain it.
Step 6: The Carapace should be removed.
Holding the crab vertically, gently pull the top shell away from the body, using your thumb and fingers until it comes off.If you want to use the top shell in your presentation, wash it and set it aside.
Step 7: The gills and mouth should be removed.
Pull off the gills and mouth on the front of the crab with your work surface belly down.These should be discarded.
Step 8: The body should be washed.
Hold the body under the water to remove any debris after you have thrown out all the unneeded parts.Don't remove any of the meat while doing so.
Step 9: The crab needs to be broken in half.
Use both of your hands to grab the crab belly.Push down on both sides and break the crab in half.
Step 10: The legs need to be removed.
Take your thumb and forefinger and twist off each claw and leg.The body should be removed with each leg.Then, using a mallet, hammer, or flat side of a meat tenderizer, crack the legs at each joint.
Step 11: You can choose your sauce.
Cocktail sauce, fresh lemon wedges, garlic aioli, and Russian dressing are some of the best sauces for serving crab cold.Instead of serving your crab hot, use melted butter, lemon, or garlic butter.If serving warm, chill in the fridge.If serving hot, serve immediately or steam just before serving.
Step 12: The legs should be placed on a plate.
The crab legs should be placed on individual plates.You should include your choice of sauce, a wedge of lemon, and a small amount of parsley on each plate.
Step 13: You can serve the whole crab.
If you plan to present the whole crab, arrange the legs in a similar fashion to a live crab.Place the cleaned top shell on top.You can add sauce, lemon, and parsley.