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Home Cooking

Cooking dungeness crab - reserving crab butter

analogarsonist | Jul 23, 201508:35 PM    

Hi,

Looking for some advice on cooking a dungeness crab that I can serve along with the crab butter in the top shell that people can scoop with their spoons.

My current method: I steam the crab upside down so that the crab juices collect in the shell. Once it's finished steaming, I lift it from the pot, keeping it upside down, and carefully remove the shell. I rip out the pinchers and the cartilage bits, and then use a spoon and scrape the fat off the inside of the shell, and mix it all up with the collected juices.

It tastes pretty good, but sometimes has a bitter taste, and I'm wondering if it's because I'm mixing in parts of the innards that shouldn't be included...

Would it be better to remove the shell at the beginning, and then steaming the shell / innards and the rest of the crab separately? Or, any other methods?

Thanks in advance!

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