Dig in to Dungeness crab boiled in a special mix of spices. —Matthew Hass, Franklin, Wisconsin
Ingredients
- 2 tablespoons mustard seed
- 2 tablespoons celery seed
- 1 tablespoon dill seed
- 1 tablespoon coriander seeds
- 1 tablespoon whole allspice
- 1/2 teaspoon whole cloves
- 4 bay leaves
- 8 quarts water
- 1/4 cup salt
- 1/4 cup lemon juice
- 1 teaspoon cayenne pepper
- 2 whole live Dungeness crabs (2 pounds each)
- Melted butter and lemon wedges
Directions
- Place first 7 ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
- In a large stockpot, bring water, salt, lemon juice, cayenne and spice bag to a boil. Using tongs, add crabs to stockpot; return to a boil. Reduce heat; simmer, covered, until shells turn bright red, about 15 minutes.
- Using tongs, remove crabs from pot. Run under cold water or plunge into ice water. Serve with melted butter and lemon wedges.
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