It's late spring/early summer when crabs are at their best on the Gulf Coast. It takes a while to pick a crab, and that's what makes them a terrific choice for an appetizer for an intimate get-together. Plan on about 2 crabs per person.
If you don't boil your own crabs, take the easy route, and buy yours already cooked - just cut the time on the grill in half, or they'll be overdone. Don't be afraid to substitute your favorite local crabs, or go for the King Crab Legs at the local fish monger's. Any way you do it - they'll be great!
To serve 6 people
1 dozen large, Grade 1 crabs- put into an ice chest with LOTS of ice (this will slow them down)
Outdoor Boiling Rig, or a REALLY big pot
1 5- oz bottle of Zatarain's Liquid Crab Boil Concentrate
1/4 cup kosher salt
5 lemons, sliced
1 extra bag of ice
Fill your pot of choice with water, and follow the general directions on the Crab Boil Bottle - then double it. Bring the water to a boil and add all the other ingredients. Then, using tongs, place the crabs, face first, into the boil - holding them for about 5 seconds before releasing. They will float when they're done, but should cook about 15 mins at a slow, rolling boil. When they're done, put a bag of ice into the boiling water to allow them to cool while they soak up the seasoning. After they set for about 5 mins, remove them to the cool side of the grill, and let them sit there with whatever else you're cooking - at least 20-30 mins, rotating and flipping them now and then. Serve with our Dipping Sauce, and some nutcrackers to get at all that great crab meat!
Dipping Sauce:
2 sticks of butter
1/4 cup dry white wine
1 tsp red pepper flakes
2 Tbs chopped fresh parsley
Combine all ingredients in a small saucepan and bring to a simmer. Immediately turn off. To serve, pour the sauce into individual small bowls - it just takes a couple of tablespoons per person.
