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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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 215
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