My family loves crabs, ESPECIALLY with BUTTER. Is there any other way to eat them actually?? Throughout the crab season we try to eat as many crabs as we can. It is messy and fun. You laugh and talk and then there is quiet while the crab is being enjoyed. Plus what better excuse to indulge in garlic butter. I tend to vary this recipe by adding green or red curry paste.
- 4 large crabs
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1/2 cup chopped shallots
- 1/2 cup chopped scallions
- 2 tablespoons minced garlic – I like using the microplane
- 1 teaspoon red pepper flakes (or to taste)
- 1 tablespoon fresh thyme leaves
- 2 cup good white wine
- 1 1/2 teaspoons kosher salt
Clean the crabs. (You can have your fish monger do this). Separate the legs, claws, and body from the shell. Give them a good rinse and remove all the “fingers” along the body.
Heat the butter and olive oil over medium heat in a large non-aluminum stockpot, . Add the shallots, scallions, red pepper flakes, and thyme cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until they are translucent. Add crabs and saute for about 4 minutes till they start to become opaque. Add wine, salt, and pepper. Bring to a boil. Reduce to simmer and cook for about 12-15 minutes.
The crabs should be opaque. Serve hot with a fresh crusty loaf of bread.
Heat 2 sticks of butter with 7 large minced garlic cloves on a low heat. When the butter melts let simmer on low for about 10 minutes. Turn off heat and let infuse for at least 30 minutes. Heat the butter if needed before serving.