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Ingredientes
- 1 x live Dungeness crab - (2 to 2 1/2 lbs)
- 3 Tbsp. mayonnaise
- 1 1/2 tsp tarragon vinegar
- 1/4 tsp salt
- 1 x baguette sliced very thin
Direcciones
- Place the crab in a large pot and cover with water. Place the pot over high heat and bring to a boil. Cook for 15 min. Drain the crab and rinse under cool running water. Chill till almost ready to serve, about 1 hour.
- About 30 min before serving, heat the oven to 350 degrees and remove the crab from the refrigerator. Pull off the legs and claws. Crack the large sections of each using the back of a heavy knife or possibly a nutcracker. Arrange on a platter.
- Lift off the top shell. Using a small spoon, scoop out all of the golden brown butter and any ivory fat. Set these aside in a small bowl.
- With your fingers, pull away the slender, finger-like gills and throw away them. Also pull away the thin, hard jaws from the front of the crab and the fat "spade" from the bottom. Using a heavy chef's knife, cut the body in half lengthwise, then in half again crosswise, cutting through the leg joints to expose as much meat as possible. Add in these to the platter.
- Spoon the crab butter and the fat into a strainer and using the back of a wooden spoon or possibly a plastic spatula, press them through the strainer into another bowl. (Be sure to scrape the bottom of the strainer; much of the crab butter collects there.) You should get about one-quarter c. of strained crab butter.
- Add in the mayonnaise, vinegar and salt and whisk till smooth. The mix should be about the consistency of stirred yogurt. Taste the mix; it should be intensely crabby and slightly sharp. If necessary, squeeze in a little lemon juice.
- Arrange the baguette slices on a baking sheet and spoon 2 to 3 tsp. of this crab mix onto the center of each baguette slice. Bake till the crab mix is puffed and golden brown and the edges of the baguette are beginning to brown, 10 to 12 min.
- Arrange these crab toasts on the platter around the crab pcs or possibly on a separate platter. Careful, they're warm. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 77 | 99% |
| Total Fat 8.75g | 11% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 3mg | 0% |
| Total Carbs 0.05g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.0g | 0% |
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