{"id":1488,"date":"2012-04-03T03:55:07","date_gmt":"2012-04-03T03:55:07","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=1488"},"modified":"2020-12-03T20:56:01","modified_gmt":"2020-12-04T04:56:01","slug":"crab-boil-how-to-cook-live-crabs","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/crab-boil-how-to-cook-live-crabs\/","title":{"rendered":"Crab Boil! How to Cook Live Crabs"},"content":{"rendered":"

Once you get the over the heeby jeebies of picking up a live crab, the rest is simple. Easy peasy!<\/p>\n

\"dungeness<\/a><\/p>\n

I get my crabs (man, that sounds wrong) off the docks in Half Moon Bay from the fishermen that bring it in everyday. They sell live crabs for around $5 \/lb. which is twice the ol’ wholesale prices of yesteryear, but still lower than what you will pay in most markets. Expect to pay around $10 to $12 per crab.<\/p>\n

A word of advice about buying crab off the docks: haggling with the fishermen over their prices unless you are going to do some serious buying in large quantities is just not worth it. They are selling it at the lowest prices they can right now. And if they go lower for you they run the risk of getting into trouble with their fellow fisherman and there have been some serious consequences for this. Wholesale crab prices are set in November and they stay set for the most part, throughout the season.<\/p>\n

\"\"<\/a>This year I’ve heard mixed reports on the Dungeness crabs but all that I’ve tasted have been sweet and delicious. A little on the small side overall, but still incredible. The crab season runs from November through June, but majority of big fat ones are caught in Winter, just so you know…<\/p>\n

I fill a big pot with salted water, add my spices, bring to a boil and then carefully add crab one by one making sure the water comes back to a boil after each one. I cook them for 5-6 minutes. Most recipes say 10 minutes, but this is overkill. I take them out, drain them and let them cool a little before cracking and eating. Sometimes I spread the crab butter on toast \u2013 yum!<\/p>\n

I know I’ve said this a million times, but Dungeness crab is just one of those items I think is good just the way it is. Drawn Meyer lemon butter on the side is a nice addition along with some real Sourdough and a fresh green salad. Does it get any better? Okay, some steamed artichokes too maybe…<\/p>\n

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Once you get the over the heeby jeebies of picking up a live crab, the rest is simple. Easy peasy! I get my crabs (man, that sounds wrong)… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":1491,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[675,7],"tags":[721,173,720,718,719,245,323,717,510,618],"class_list":["post-1488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-recipes-2","category-recipes-2","tag-boil","tag-cook","tag-crab","tag-crabs","tag-dungeness","tag-featured","tag-how","tag-live","tag-recipe","tag-to"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2012\/04\/DSC_0090.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-o0","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/1488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=1488"}],"version-history":[{"count":5,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/1488\/revisions"}],"predecessor-version":[{"id":8496,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/1488\/revisions\/8496"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/1491"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=1488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=1488"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=1488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}