Wednesday, May 27, 2015


2 large fennel bulb
2  lemon, thinly sliced
1/4 -1/2 cup Salt
4-5  live Dungeness crabs


Mince the tender fennel fronds to make 4 tablespoons, and 
Mince bulb to make 1/2 cup; set both aside for the Fennel-Lemon Tartar Sauce.
Coarsely chop the remaining fronds, stalks, and bulb, and place in a large (at least 8-quart) pot.
Add lemon slices, 1/4- 1/2 cup salt, and enough cold water top of the pot and  Bring to a boil over high heat.
While water is heating, set crabs on a rimmed baking sheet or tray, and put them in the freezer. don't leave them more than 30 min.(This dulls their senses to make handling them easier. The crab should be well chilled but not frozen.)
When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.
Cover pot, and return water to a boil, reducing heat to medium if necessary to prevent water from boiling over. Cook crabs 18 to 20 minutes. Carefully drain and  Clean crabs  serve hot or chilled with Fennel-Lemon Tartar Sauce, Bloody Mary Cocktail Sauce, and Ginger Butter.