You have a dinner party scheduled for a few days. You are inviting over some friends from your tennis group that you would like to impress. You have already purchased some nice wine, and picked out your outfit, and cleaned your home from top-to-bottom. Now you just need to settle on a menu. You want to cook something that shows off your skills, but you also do not want to spend seven hours in the kitchen trying your hand at something impossible that you will ultimately burn, and then end up having to order take-out Chinese food. Why not prepare that whole-cooked Alaska dungeness crab you saw featured at the fish counter at your local supermarket this week?
If you have never cooked crab before, this might seem like an intimidating proposition. But believe it or not, preparing whole-cooked Alaska Dungeness crab does not require a level of culinary mastery fit for a high-end French restaurant in Manhattan. With a few simple ingredients, and the ability to read instructions of course, you will be well on your way to making a big splash with your new friends. Click on steaming
You can remove the shell as follows. Hold the base of the crab with one hand, and put your other thumb under the shell and mid-point and simply peel it back. This should not require too much effort. Now toss away the detritus, and rinse the crab in cool water. Take the crab in both hand and break in half. Now remove the legs one at a time. Crack each leg at the knuckle with a shell cracker or a nutcracker, and loosen the meat out of the shell with a pick or small fork. Now the meat is ready to be used in a wide variety of standard recipes – everything from crab bisque, to crab cakes, to crab salad, to crab dipping sauce. Not only will the whole-cooked Alaska dungeness crab be a taste sensation, but you will be serving your guest something that is low in calories, and high in protein, vitamins, and minerals. They will leave your house feeling satiated and refreshed, instead of stuffed and bloated.