Izakaya Sakura Dungeness Crab With Ponzu Dip

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READY IN: 30mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
  • Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
  • Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
  • Take out the crab and cool down under running water.
  • Take off legs. Make a cut line on leg shells and place on serving plate.
  • Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
  • Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
  • Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
  • Place the meat in a small serving bowl. Serve with ponzu dipping sauce.
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