Unforgettable Restaurant Crab Recipe

This crab recipe is actually a restaurant version. Usually people don’t realize how easy it is to cook whole large crab. Not to mention, that it’s way cheaper than to eat in a restaurant. I buy 1 large crab per person. I love when the feeling of abundance dominates my kitchen.

1 gallon (3.8L) water

Aromatics

1 cup parsley, chopped

2 ribs celery, chopped

5 garlic cloves, crushed

zest and juice from one lemon

½ cup sweet onion or shallots, chopped

1 cup white or red wine

1 teaspoon crushed dry chili flakes or to taste

salt, pepper to taste

3 crabs approximately 2lb (1kg) each

Melted butter

¼ cup butter

1 garlic clove, crushed

2. Add all the aromatics, season water with salt and pepper and bring to boil again.

3. Add the crabs; wait until the water starts to boil. It’s not important if the water covers all the crabs or not, crabs will be perfectly cooked anyway.

4. Lower the heat and cook for another 40 minutes. Cooking math is simple: 20 minutes per 2lb (1kg) crab and 5 minutes per each additional 1lb (454g) crab.

5. Meanwhile, in a small saucepan melt the butter with garlic.

6. Take the crabs out and serve with melted butter and lemon wedges.

7. Just one thing to mention, in restaurants after boiling the crabs they open their shells and clean the yellow interior. I like the yellow part as well, you can eat it, and it’s so good. And if you don’t like the yellow part, just clean it when the crab is cooked.

The flavorful “Twist” for this crab recipe is the usage of aromatics. You can make Asian “Twist” by adding chili pepper, ¼ cup soy sauce, 1 tablespoon grated ginger, 2 chopped lemon grass sticks, 2 lime leaves, 3 chopped garlic cloves, ½ cup chopped cilantro, ½ cup chopped Thai basil and juice from 1 lime. Add all this to boiling water and continue with the recipe.

Don’t worry if you don’t have all the ingredients. Use any combination of flavors you like. The only thing that’s important is to keep the broth packed with flavors.

Cheers,
Victoria Paikin

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