By themselves, freshly caught Dungeness crabs make the Pacific Northwest a worthy food destination. Steam boiling them in a large, covered frying pan results in a gourmet meal for two. This recipe works equally well with both fresh and pre-cooked crabs.
Growing up, a highlight of every summer was our vacations on North Carolina’s Outer Banks where a kettle of freshly boiled blue crabs were spread out on a newspaper tablecloth, crab crackers were passed out, and lunch was served. Blue crabs are relatively small, but their succulent meat makes the pickin’ totally worth the effort. In those days, we dipped chunks of crab in straight melted butter or somewhat fancier drawn butter if we were at a restaurant.
A large 12.5 inch skillet is perfect for two Dungeness crabs as each can fully sit in the simmering liquid. Your choice of bread with this meal may be as important…
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