Cracked Crab With Butter And Citrus Recipes

CRAB LEGS WITH TEQUILA-CITRUS BUTTER

Steps:

• Melt butter with lime juice in medium saucepan over medium-low heat. Let simmer 4 minutes. Remove from heat and add tequila. Return pan to medium-low heat and whisk until butter is beginning to simmer; keep warm.
• Bring 3 quarts water and Old Bay seasoning to boil in heavy large roasting pan set over 2 burners. Add crab legs and cover tightly with foil; cook just until heated through, turning crab once, about 4 minutes total.
• Divide crab legs among 6 plates. Divide warm tequila-citrus butter among 6 ramekins. Serve crab with tequila-citrus butter and garnish with lime wedges.

OVEN-ROASTED DUNGENESS CRAB

Steps:

• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
• Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

CRACKED CRAB WITH BUTTER AND CITRUS

Steps:

• Bring a canning pot filled with water to a boil, about 30 minutes. Using tongs, grasp rear of crab (claws away from you). Lower crab into pot; cover. Repeat with 1 more crab; cover. Bring water back to boiling, then cook 8 minutes for 1 1/2- to 2-lb. crabs, 10 minutes if larger. Or, in a large stockpot, boil 1 crab at a time (5 minutes for the smaller size, 8 for the larger).
• In a small saucepan, melt butter with Old Bay over medium-high heat and bring to a simmer. Reduce heat to low and skim foam until only clear liquid is left. Stir in lemon juice and salt.
• Using tongs, transfer crabs to a colander to drain and cool; meanwhile, cook remaining crabs. Set cooled crabs belly up on a rimmed baking sheet, then clean and crack.
• Serve on a platter with citrus, parsley, and the seasoned clarified butter.