Live crab prepared in this way is like picking a fresh ear of corn and throwing it right on the grill. You just can’t beat the flavors or textures of a fresh crab direct from the sea.
Fresh Dungeness Crab
1 large Dungeness crab
If you can purchase the crab live, it is the best overall for flavor and texture.
1 lemon, cut in half
Pink Himalayan salt for cooking water
Bring water to a boil in a large pot, enough water that will cover the crab. Add the lemon and Kosher salt, and drop the crab into the boiling water. Simmer for 20 minutes.
Cool and clean the crab, and eat it without refrigerating. Warm or room temperature is the best. It can sit at room temperature for 1 hour, after that put it on ice and eat within a few hours.
Serve with a salad and some good French bread.
If you are not as lucky as we are here in Sonoma County, buy the freshest possible crab, warm it up to room temperature, and serve it with one of Chef Josef’s Seasoning Blends.