It's that time of year again in the Bay Area – Dungeness crab season is here!
This is a season marked by chilly mornings and the promise of one of the ocean's most prized catches. For those of you who are as passionate about fresh seafood as I am, the arrival of Dungeness crab is something to celebrate.
At Four Star Seafood, we're excited to bring you whole cooked Dungeness crabs, straight from the hands of local fishermen. These crabs aren't just any seafood; they're a symbol of the Bay Area's rich maritime culture and commitment to sustainable fishing practices. When you order from us, you're getting a taste of the local waters – fresh, sweet, and handled with care.
Cooking with Dungeness Crab: A Simple Yet Elegant Recipe
Now, let's talk about turning these incredible crabs into a meal that's both simple to make and impressive to serve. Here's a recipe for Grilled Dungeness Crab with Herb Butter and Lime that's straightforward, delicious, and sure to bring out the best in your fresh crab.
Lime-Infused Dungeness Crab with Aromatic Herb Butter
- 2 whole Dungeness crabs, cooked and cleaned
- 4 limes, cut into wedges
- 1 cup unsalted butter, softened
- 1/4 cup mixed fresh herbs (such as parsley, dill, and chives), finely chopped
- 2 cloves of garlic, minced
- Salt and freshly ground black pepper to taste
- Crushed red pepper flakes (optional, for heat)
- In a small bowl, combine the softened butter with the minced garlic, chopped herbs, a pinch of salt, black pepper, and red pepper flakes if using. Mix until all the ingredients are well incorporated.
- Place the herb butter in the refrigerator to firm up slightly while you prepare the crab.
- If the crabs are whole, break the body into quarters, crack the legs gently with a mallet or the back of a knife (to make it easier to extract the meat), and remove the claws.
- Preheat your grill or broiler to a medium-high heat. Lightly brush the crab pieces with some of the herb butter.
- Grill or broil the crab pieces for about 3-4 minutes on each side, until they are heated through and slightly charred.
- Serve the crab on a large platter with the remaining herb butter on the side for dipping.
- Garnish with lime wedges, encouraging guests to squeeze lime juice over the crab before eating.
- Enjoy the burst of flavors from the fresh herbs and lime, complemented by the richness of the butter and the sweetness of the crab.
Pair this dish with a light white wine, like a Sauvignon Blanc or a dry Riesling, which can complement the tangy lime and rich butter flavors. Enjoy!