This is a great way to serve seafood on hot days.
Fanny Bay Oyster Bar and Shellfish Market Executive Chef Tommy Shorthouse shares his recipe for Dungeness Crab, served cold and accompanied by mango chili aioli.
Serves: 4 to 6 people
2 freshly cooked and cleaned Dungeness crabs
1/2 cup mango (without skin)
1 lime (grated and squeezed)
2 garlic cloves (minced)
1/2 tablespoon crushed Calabrian chili (sambal would also work as a substitute)
1.5 cups mayonnaise
1 tablespoon of honey
3 tablespoons olive oil
pinch of salt and pepper
1 tablespoon of coriander finely chopped
Chill your freshly cooked and cleaned crab in the refrigerator (instructions for crabs below).
In a blender, combine the mango, honey, olive oil, zest and lime juice, garlic, and chili. Blend until smooth and well combined.
Place mayonnaise in medium bowl and pour mango mixture from blender, beating to combine.
Add salt and pepper to taste, as well as the chopped cilantro.
Take the chilled crab out of the fridge and break it up, serve fresh with the aioli as a dipping sauce.
This aioli is best the next day and can keep for 3-5 days in the refrigerator. (This recipe is great for dipping hot or cold cooked seafood. It can be used as a summer salad dressing or even a topping for grilled chicken.)
How to prepare your crab
Select crabs or crabs that you want to cook and soak them in ice water to put them to “sleep.” (This will ensure that the crab does not suffer and will prevent the legs from dropping off as a self-defense or preservation reaction.)
You will want to have a large pot to poach the crabs.
(A rule similar to cooking pasta, you will need 4 to 5 parts of salted or seasoned water for the product you are cooking.)
This will allow for even cooking and the possibility of completely covering the crab in the water.
Season the water with salt, lemon, bay leaf, or whatever other flavor you like and bring it to a simmer.
While the pot of water is warming up, clean your crabs by placing the crab (s) on your stomach. While firmly holding all the legs on one side, remove the top shell of the crab by pulling it up and away from the body.
Once the shell has been removed, discard any green / tan colored liquid, the gills located on either side of the crab, and the small flap located on the bottom of the crab’s body. For the more adventurous, leave the golden yellow / white fat located on the head of the crab (it offers a burst of crab and seafood flavor).
Once you have cleaned your crab to your desired preference, remove the elastics that the crabs have on both of their claws and place slowly:do not throw or throw“In your boiling pot of seasoned water.”
Cook the crab for about 12 to 15 minutes (or about 17 to 18 minutes for two crabs).
Remove the crab (s) from the cooking liquid and serve immediately with a sauce and accompaniments of your choice or chill in a bowl of ice water and serve the crab cracked / cold or even shell to have with a salad, cocktail seafood, crab cake, or any other application you want.
Cooked and cooled crab can last in the refrigerator for up to two days.
The Canadian News
Canada’s largets news curation site with over 20+ agency partners