Uncle Bill's Special Crab

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.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 4 (2 1/2lb)  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

1. In an extra large cooking pot, fill 3/4 full with water and bring to boil.
2. Add 6 tablespoons of coarse salt to each 2 gallons of water.
3. When boiling, add crabs either one or two at a time, depending on how big the pot is.
4. Make sure that the crab legs are sticking up when you drop the crabs into the water.
5. You may wish to use tongs to handle the crabs.
6. DO NOT let the main claws grab your hand or fingers.
7. Immediately place cover on the pot.
8. Boil the crab for about 10 minutes or until the shell turns orangey in color.
9. DO NOT OVERCOOK THE CRAB.
10. Remove crab from pot and immediately run cold water over the crab to cool and to prevent from further cooking.
11. Continue to cook the remaining crabs in the same manner.
12. Break legs off crab and using a paring knife, scrape all the fuzz off the legs and then rinse in cold water.
13. Remove the shell, discard all parts including any liquid inside the shell; reserve the shell.
14. Remove all the inside body parts from the body of the crab and discard.
15. Break body in half (white meat) and rinse under cold water to remove any body parts.
16. Place legs, claws and the body with the white meat into a large bowl.
17. In the meantime, hard boil the eggs, cook about 15 minutes.
18. When eggs are done, immediately cool under cold water.
19. Remove egg shells and discard.
20. Cut the eggs in half and remove the yolk; set aside.
21. Use the hard boiled egg white for other purposes or eat.
22. In a food processor, add green onions, parsley, egg yolks, fresh tomato and lemon juice and blend until smooth.
23. Now add cayenne pepper, pimiento, red pepper, olive oil, white vinegar and balsamic vinegar and blend until smooth.
24. Pour into a large measuring cup or a bowl.
25. Add beer and gently mix to blend.
26. Adjust seasonings to taste.
27. You may wish to add more cayenne pepper for a spicier marinade.
28. Pour mixture over crab pieces in bowl.
29. Using 2 large spoons, turn crab to coat all pieces with marinade.
30. Cover bowl with plastic wrap, place in refrigerator for at least 2 hours, but preferably overnight.
31. Stir crab pieces at least once during marinate time.
32. To serve, place crab on a large plate or a turkey plate.
33. Pour marinade over.
34. If desired, place sliced banana peppers (hot or regular) and some additional hard boiled eggs, (cut into quarters) on top of the crab pieces.
35. Supply nut crackers to crack open the legs.
36. Dip the crab meat into the marinade and enjoy.