Baked Crab on the Shell

Baked fresh crab.jpg

We went crabbing this past weekend, and the weather was gorgeous. We’re progressing into extra long days up North, yet there’s still a bit of snow on the mountains. We enjoy quite a panoramic view from our local crabbing pier, where we gaze at the ocean and the mountains as windsurfers go by.

To be honest, I didn’t expect to bring home anything because we’ve never caught any legal-size crab previously. But we got really lucky, pulling up two large Dungeness crabs, as well as red rock crabs.

I can’t take credit for this recipe because my husband did all the work. He spent about 2 hours parboiling the crab and removing the meat. This clearly requires patience and time. He saved the two Dungeness shells as vessels to hold the meat. When all the meat was removed, he mixed in some Old Bay, melted butter, minced garlic and a bit of crushed crackers for texture, placed the mixture into the shells, garnished with arugula and baked for about 15 min. The crab meat was deliciously fresh, light and satisfying; a luxurious ocean-to-table creation.

 

 

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About Aileen Torres-Bennett

All content on this site was created by Aileen Torres-Bennett, unless otherwise specified. References to material on this site should credit Aileen Torres-Bennett and link to the site.
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