Recipe by William (Uncle Bill) Anatooskin
This recipe originally was given to me by a Portugese family. I modified the recipe to give it a much better tasting marinade and it has been enjoyed by all including the original Portugese.
Top Review by veraj9170
Well, I tried this for a fishfry and I have to say, for all the work I put into this dish..... WORTH EVERY MINUTE! Beautiful, final product. BUT.... I chickened out on the live crabs, had my fish guy put them out of their misery. Sorry, I just couldn't do it. Will I make this again? Absolutely! Thanks Uncle Bill.
- 4 (2 1/2 lb) live dungeness crabs, about
- 4 green onions, chopped
- 6 tablespoons chopped fresh parsley
- 3 large eggs, hard boiled
- 1 medium fresh tomato, chopped
- 3 tablespoons lemon juice, freshly squeezed
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup processed pimiento
- 1⁄2 teaspoon salt
- 1 large sweet red pepper, seeded and chopped
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup white vinegar
- 1⁄4 cup balsamic vinegar
- 10 ounces beer, of your choice (drink the remainder)
Directions See How It's Made
- In an extra large cooking pot, fill 3/4 full with water and bring to boil.
- Add 6 tablespoons of coarse salt to each 2 gallons of water.
- When boiling, add crabs either one or two at a time, depending on how big the pot is.
- Make sure that the crab legs are sticking up when you drop the crabs into the water.
- You may wish to use tongs to handle the crabs.
- DO NOT let the main claws grab your hand or fingers.
- Immediately place cover on the pot.
- Boil the crab for about 10 minutes or until the shell turns orangey in color.
- DO NOT OVERCOOK THE CRAB.
- Remove crab from pot and immediately run cold water over the crab to cool and to prevent from further cooking.
- Continue to cook the remaining crabs in the same manner.
- Break legs off crab and using a paring knife, scrape all the fuzz off the legs and then rinse in cold water.
- Remove the shell, discard all parts including any liquid inside the shell; reserve the shell.
- Remove all the inside body parts from the body of the crab and discard.
- Break body in half (white meat) and rinse under cold water to remove any body parts.
- Place legs, claws and the body with the white meat into a large bowl.
- In the meantime, hard boil the eggs, cook about 15 minutes.
- When eggs are done, immediately cool under cold water.
- Remove egg shells and discard.
- Cut the eggs in half and remove the yolk; set aside.
- Use the hard boiled egg white for other purposes or eat.
- In a food processor, add green onions, parsley, egg yolks, fresh tomato and lemon juice and blend until smooth.
- Now add cayenne pepper, pimiento, red pepper, olive oil, white vinegar and balsamic vinegar and blend until smooth.
- Pour into a large measuring cup or a bowl.
- Add beer and gently mix to blend.
- Adjust seasonings to taste.
- You may wish to add more cayenne pepper for a spicier marinade.
- Pour mixture over crab pieces in bowl.
- Using 2 large spoons, turn crab to coat all pieces with marinade.
- Cover bowl with plastic wrap, place in refrigerator for at least 2 hours, but preferably overnight.
- Stir crab pieces at least once during marinate time.
- To serve, place crab on a large plate or a turkey plate.
- Pour marinade over.
- If desired, place sliced banana peppers (hot or regular) and some additional hard boiled eggs, (cut into quarters) on top of the crab pieces.
- Supply nut crackers to crack open the legs.
- Dip the crab meat into the marinade and enjoy.