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MARKET STREET CRAB - TASTE THE DIFFERENCE!

How to Cook, Clean, Serve and Store
Fresh Whole Oregon Dungeness Crab

Cooking:
Place live crab in a pot of salted boiling water (2 ounces of salt per gallon of water) to cover crab. Boil for approximately 10 minutes.
Remove.

Cleaning:
1. To remove the back, hold the base of the crab with one hand. Place thumb under shell at midpoint and pull back off.
2. When the back is off, you will see the viscera, also known as the crab butter. Discard the gills. The gills and shell are the only inedible parts.
3. Wash the center of the crab to remove any remaining viscera. Also clean out the front and back shells.
4. With crab upside-down, strike the thin ridge of each leg. Handle gently to be sure legs stay attached to the body.
5. Now the crab is cleaned and can be served hot or cold:
Hot: Re-heat by placing the crab in boiling water for 45-60 seconds and then serve with drawn butter.
Cold: Replace back, serve on lettuce leaves. The back becomes a "shell discard dish."

Serving ideas:
Crab can be served and savored many ways, depending upon your preference. It can be served hot right out of the boiler pot. It can be served cold, piled high on your favorite bread. Or, the sweet, tender, firm meat can be plucked right from the shell and dipped into drawn butter.

Storing:
If you want to store the crab for serving later, cover the meat and keep it refrigerated until ready for use.


GASTRONOMY, INC.
48 West Market Street  •   Salt Lake City, UT. 84101
tel: 801.322.2020  •  fax: 801.363.5275