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Thanksgiving: Cooking Live Crab with Fennel and Celery Salad

November 22, 2012

Stack of Steamed Fresh Live Crabs

We had planned to visit Captain Barry’s Fresh to pick up some crab on Thanksgiving morning as a project and tasty dinner, but also to have a bit of Thanksgiving fare with the crew; there had been an accident the night before and while Thanksgiving was cancelled, we hope all will be well soon. They were still selling crab this morning, so we decided it would be a great, light departure from the gut-stuffing realities of turkey day. We loaded up the dog and headed down to the dock.

butter cubes

Red Dutch Cast Iron Enamel Sautee Pan with Melting Butter

We brought home three lively critters, about 2 lbs each, and got our pots boiling. Being a total sissy, I didn’t want to kill and clean them raw, so we dunked them right into the boiling water for 15 minutes each (since they were so large). Afterwards, I cleaned them using this method, and stacked them up on our table with some melted butter, a fresh fennel-celery salad, and a bottle of champagne.

Fennel and Celery Salad

Fresh Fennel and Celery Salad Recipe

Serves 2-4

1 small or 1/2 large head fennel, sliced thinly on a mandolin
2-3 stalks celery, sliced thinly on a mandolin
juice of 1/2 lemon
2 tsp olive oil
salt & pepper

Mix all ingredients together and serve. This holds up very well over night, but is best dressed freshly for maximum crunch.

 

Stack of Fresh Cleaned Dungeness Crab Legs

How to Cook Live Crab

Prepare large pots of boiling water; when boiling, add the live crab. Cover most of the way and cook for 15 minutes. Remove the crab and let it cool a bit, then use this crab cleaning method to prepare for the table. Serve with drawn butter; use a cast iron based pan (in my case, a vintage dutch enameled pan) to keep the butter warm for longer, tableside.

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1 Comment

  • Reply Kristin Pf November 26, 2012 at 7:08 pm

    Um. Make me crab. Now. :)

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