Cracked Crab With Butter And Citrus – a delicious recipe with crabs, unsalted butter, Bay seasoning, lemon juice, kosher salt, regular lemons. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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).
2
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.
3
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.
4
Serve on a platter with citrus, parsley, and the seasoned clarified butter.
204
kcal
Calories
23
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 live medium Dungeness crabs (about 2 lbs. each) wrapped in paper by a fish shop so they're easier to handle, 1/2 cup unsalted butter, 1 1/2 teaspoons Old Bay seasoning, 1 teaspoon lemon juice, and more.
Yes, Cracked Crab With Butter And Citrus falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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