Illustration by Wendy MacNaughton – click to enlarge
A short pictorial guide to buying a live crab for this recipe. Dungeness Crab season runs until June, but the best-tasting crabs are available in the winter months.
Find a market that sells live crab.
Pick out a lively (not half-dead) specimen.
Cook the crab in boiling, heavily salted water for 3-5 minutes.
Plunge crab into bowl of ice water to halt cooking process, and chill so you can handle to clean.
Clean crab and break into pieces. Follow instructions in Wendy’s illustration for marinating and grilling the crab.
Our favorite crab-friendly wine of the moment – cheers!
This content was published in the Winter 2013 issue of Edible San Francisco Magazine. © 2013 Edible San Francisco This website and its content is a copyrighted work of Edible Communities, Inc. © 2012. All rights reserved. You may not, except with our express written consent, distribute or commercially exploit the content. Nor may you transmit it or store it on any other website or other electronic or printed form.
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