The wait is over! Dungeness crab season is finally here. The past few years crabbing season on the west coast has been delayed for few different reasons. Sometimes it’s the toxic algae levels this year it was migrating humpback whales. Whatever the case a pot full of steamed “dungees” is a good as it gets when it comes to a seafood feast. Now when most people eat crabs they discard all the crab fat and tasty innards going straight for the sweet meat. But not here! Not us! In this recipe we’re going to use all those tasty bits to make a briny buttery dipping sauce for these heavenly crustaceans. And after you taste them you’ll never want to eat them any other way.
Ingredients:
2 whole Dungeness crabs, fully cooked
4 roasted garlic cloves
1 1/2 sticks melted butter
Black pepper
Salt
1 12 oz light beer
1 teaspoon Old Bay seasoning
Sourdough bread, warm
Directions:
Over a large mixing bowl gently open crab heads. Using a spoon scrap crab fat and juices into bowl. Discard any pieces of shell and gills. Place crab head and legs in a separate bowl. Set aside.
Blend crab fat, butter and garlic until smooth. Pour crab butter into a small saucepan cook over medium-low heat until butter starts to simmer. Season with salt and pepper to taste. Lower heat and cover.
To reheat crab add beer, Old Bay and 1 cup of water to a large pot. Bring to a boil. Add crab legs to pot cook until reheated.
To serve place crab heads on two separate plates. Carefully ladle the crab butter into heads(This step is optional just use a small bowl if you prefer). Divide crab legs onto plates. Serve with sourdough bread and lemon wedges.
