If you don’t want to remove crab meat from your catch to use as an ingredient, this is the recipe for you. This is a simple way to cook your Dungeness crab catch of the day with a white wine sauce reduction. Spliced with garlic and buttery goodness, this dish will not disappoint. Enjoy!
- 2 Dungeness crabs (cooked)
- 1.5 cups dry white wine
- 1/4 pound butter
- 5 cloves chopped garlic
- Juice from 1/2 lemon
COOKING EQUIPMENT NEEDED:
1. In a large sauté pan under high heat place 1.5 cups of dry white wine (such as Chablis or Chardonnay). Heat it up for a minute or so to allow the alcohol to burn off.
2. Add the garlic, butter, juice from the half lemon, a pinch of salt and a pinch of pepper. Stir this mixture together, under medium to high heat so that butter melts. Stir until the mixture is homogenous and the flavors are infused.
3. Remove the legs from the crab body. You can use scissors or your hands. It is recommended to break open the legs with a blunt object such as a hammer so that the meat has openings in which flavor can seep in.
4. Add all the crab legs and the crab body to the mixture in. Cover with a lid and let cook for 1-2 minutes on medium heat.
5. Sauté for five minutes on medium to high heat. Let the sauce reduce a little. Remove everything and serve with the delicious liquid!
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