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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
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