Cracked
Dungeness Crab
By
Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma,
CA
Serves:
4
Marinade
Ingredients:
4 oz. Extra Virgin Olive Oil
Juice of two or three Lemons
1/2 bulb of fresh Garlic (about 6 cloves)
1 small bunch Italian Parsley
TT Salt and Pepper
2 - 21/2 Ibs. each Crab (preferably live)
Procedure:
1. To make
medium bowl combine olive oil, lemon garlic, parsley,
salt and pepper. Let stand at noom temperature.
2.
In a large pot of salted boiling water, add crab and boil
for 7 minutes or until crab tums lred and meat is tender.
Drain. Let cool.
3. DisJoin
meat from body Remove legs from body. Separate shell from
the lmeat. Remove all uneatable parts from the body Crack
legs and claws with a mallet Cut body into 3 or 4 pieces.
Toss crab in marinade. Let sit at room temperatune for
I 1/2 hours before serving.
If
serving the next day, refrigerate overnight. Serve as
a great
To
Make Comments on Recipe: (click
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Chef
Recipes:
Abalone
D' Ore
Boquerones
or Marinated Fresh Anchovies
Cracked
Dungeness Crab
Fresh
Sardines ( or Anchovies)
Jumbo
Fresh Water Spot Prawns (whole)
Lobster
Diablo
Mozzarella
D' Isufala
Mussels
in Saffron-Sherry Sauce
Paella
Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)
Paella
Valenciana
Other
Related Links:
The
Abalone Farm
Memories
from Guglionesi
Edward
Pizzuti - Bio
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