Dungeness Crab Boil Recipe

Name: Dungeness Crab Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons black peppercorns; 2 Tablespoons kosher salt; 2 cups dry white wine; 4 sprigs rosemary; Water, as needed; 4 live Dungeness crabs, each 1 1/2 to 2 1/2 pounds or 3 pounds; Drawn Butter, for serving, recipe follows; Tarragon Aioli, for serving, recipe follows; Aioli with Piment d'Espelette, for serving, recipe follows; 1/2 c. butter; 2 small cloves garlic; 1/4 c. fresh tarragon leaves, removed from stem; 1 egg yolk; 1 lemon, juice and zest reserved; 3/4 c. plus 2 T. extra-virgin olive oil; Water, as needed; Kosher salt and black pepper; 1 clove garlic, grated on a rasp; 2 T. freshly squeezed lemon juice; 1 tsp. coarse salt; 1 large egg yolk; 1/2 c. plus 1 T. olive oil; 1/2 c. plus 1 T. canola oil; 2 tsp. piment d'Espelette

Servings: persons

2 Tablespoons black peppercorns
2 Tablespoons kosher salt
2 cups dry white wine
4 sprigs rosemary
Water, as needed
4 live Dungeness crabs, each 1 1/2 to 2 1/2 pounds or 3 pounds
Drawn Butter, for serving, recipe follows
Tarragon Aioli, for serving, recipe follows
Aioli with Piment d'Espelette, for serving, recipe follows
1/2 c. butter
2 small cloves garlic
1/4 c. fresh tarragon leaves, removed from stem
1 egg yolk
1 lemon, juice and zest reserved
3/4 c. plus 2 T. extra-virgin olive oil
Water, as needed
Kosher salt and black pepper
1 clove garlic, grated on a rasp
2 T. freshly squeezed lemon juice
1 tsp. coarse salt
1 large egg yolk
1/2 c. plus 1 T. olive oil
1/2 c. plus 1 T. canola oil
2 tsp. piment d'Espelette

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.

1291

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 Tablespoons black peppercorns, 2 Tablespoons kosher salt, 2 cups dry white wine, 4 sprigs rosemary, and more.

Yes, Dungeness Crab Boil 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.

That's it — enjoy your meal!

Dungeness Crab Boil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions