4 large live dungeness crab, preferably Queen Charlotte Crab or
West Coast Vancouver Island Crab, about 2 ½ lbs. each
4 large green onions, chopped
4 Tbsp. chopped fresh parsley
3 large eggs, hard boiled Ė use egg yolk only
1 medium fresh tomato
2 Tbsp. lemon juice
½ tsp. cayenne pepper (or more if desired)
½ tsp. salt
½ cup pimiento, fresh or canned
1 large sweet red pepper, seeded, chopped
½ cup extra virgin olive oil
¼ cup white vinegar
¼ cup balsamic vinegar
8 fl.oz. beer of your choice (regular)measures conversion [+]
In a large cooking pot, fill ¾ full with water and bring to rolling boil.
Add 6 tablespoons of coarse salt to each 2 gallons of water in pot.
(Salt at this stage is very important.)
Drop crab upside down into rolling boiling water, immediately place cover over and return water to boil. (Cook 1 or 2 crabs at a time, depending on the size of your cooking pot.) Boil crab for about 10 minutes or until shell turns orange in color.
(DO NOT OVERCOOK). Remove crab and pour cold water over to stop further cooking. Remove shell body and lightly clean out any membranes; set aside.
Remove all interior body parts and discard. Crack body in half, leaving the legs intact. Clean all the fuzz or hair off each leg using a paring knife.
Wash body (white meat portion) well.
In a food processor or blender, add chopped onions, parsley, hard boiled egg yolks, tomato, lemon juice, cayenne pepper, salt, pimiento, sweet red pepper, olive oil, white vinegar, balsamic vinegar and process until smooth.
Pour some beer into each shell and swirl around, then pour into a bowl.
(Drink the remaining left over beer.) Reserve shells.
Add processed mixture to the beer and mix to blend.
Place the crab in a large mixing bowl, pour sauce mixture (marinade) over and carefully spoon mixture to coat crab. Do not break off any legs.
Cover crab with plastic wrap and refrigerate for at least 2 hours or overnight.
Spoon marinade over crab at least once during marinate time.
For a nice presentation, place 2 crab halves together, pour some sauce over and place the crab shell over top, just as though it is a whole crab. Place some parsley sprigs around the crab.
NOTE: You may also break off all legs off the body and marinate. Then serve individual pieces.
William (Uncle Bill) AnatooskinRecipe category: Fish-and-Seafood