Sunset Magazine 12/2015

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INGREDIENTS

4 live medium Dungeness crabs ; 2 lbs. each
1/2 cup unsalted butter
1 1/2 tsp Old Bay seasoning
1 tsp lemon juice ; fresh
1/2 tsp kosher salt
Meyer lemons, limes
flat-leaf parsley sprigs

Servings

INSTRUCTIONS

1. Bring a canning pot filled with water to a boil, about 30 minutes. Using tongs, grasp rear of crab (claws away from you). Lower crab into pot; cover. Repeat with 1 more crab; cover. Bring water to boiling, then cook 8 minutes for 1 1/2 to 2 lb. crabs, 10 minutes if larger. Or, in a large stockpot, boil 1 crab at time (5 minutes for the smaller size, 8 for the larger).

2. In a small saucepan, melt butter with Old Bay over medium-high heat and bring to a simmer. Reduce heat to low and skim foam until only clear liquid is left. Stir in lemon juice and salt.

3. Using tongs, transfer crabs to a colander to drain and cook; meanwhile, cook remaining crabs. Set cooled crabs belly up on a rimmed baking sheet, then clean and crack.

4. Serve on a platter with citrus, parsley and the seasoned clarified butter.

PER SERVING: 426 calories; 51 gm protein; 21 gm fat; (12 gm sat fat); 2.5 gm carbs; 0 gm fiber; 1,087 mg sodium; 230 mg cholesterol

WW points: 3 ounces cooked crabmeat = 1 point; 1 tbsp butter = 5 points; fresh lemon juice = 0 points

NOTES

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Cracked Crab with Butter and Citrus

4  live medium Dungeness crabs 2 lbs. each
1/2 cup unsalted butter 
1 1/2 tsp Old Bay seasoning 
1 tsp lemon juice fresh
1/2 tsp kosher salt 
  Meyer lemons, limes 
  flat-leaf parsley sprigs

1.  Bring a canning pot filled with water to a boil, about 30 minutes.  Using tongs, grasp rear of crab (claws away from you).  Lower crab into pot; cover.  Repeat with 1 more crab; cover.  Bring water to boiling, then cook 8 minutes for 1 1/2 to 2 lb. crabs, 10 minutes if larger.  Or, in a large stockpot, boil 1 crab at  time (5 minutes for the smaller size, 8 for the larger).

2. In a small saucepan, melt butter with Old Bay over medium-high heat and bring to a simmer.  Reduce heat to low and skim foam until only clear liquid is left.  Stir in lemon juice and salt.

3.  Using tongs, transfer crabs to a colander to drain and cook; meanwhile, cook remaining crabs.  Set cooled crabs belly up on a rimmed baking sheet, then clean and crack.

4.  Serve on a platter with citrus, parsley and the seasoned clarified butter.

PER SERVING:  426 calories;  51 gm protein;  21 gm fat;  (12 gm sat fat);  2.5 gm carbs;  0 gm fiber;  1,087 mg sodium;  230 mg cholesterol
WW points:  3 ounces cooked crabmeat = 1 point;   1 tbsp butter = 5 points;   fresh lemon juice = 0 points

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Nutrition

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Serving Size: 1 Serving (55g)
Recipe Makes: 4 Servings

Calories: 215
Calories from Fat: 209 (97%)

Amt Per Serving		% DV

	Total Fat 23.3g	31 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 0.9g
Cholesterol 61.1mg		19 %
Sodium 168.4mg		6 %
Potassium 150mg		4 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 1.1g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 215

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