[Tutorial] First post | [Poppy Private Dishes] Garlic Stone Crab

Overview

Garlic crab is a classic method of cooking crab in Western food. The oil mixed with butter and various ingredients is wrapped around the fresh crabs, then lightly roasted in the oven for a while, which is a top-notch crab dish. Living in California, let me introduce one of California’s specialties—Dungeness Crab. Generally, a Douglas crab weighs about 2 pounds (1 pound is about 0.9 pounds). There is a big gap from the seasonal price of 4 US dollars per pound to the non-season price of more than 10 US dollars per pound. The title is about Stone Crab. You may ask me why I want Douglas Crab. Because Florida stone crab is a great substitute when Douglas crab is expensive. Stone crabs are typically half the price of Douglas crabs, at about a pound each. In Florida, people only eat the claws of stone crabs. Fishermen fish up the stone crabs, break off the crab claws, and then throw the crabs back into the sea to let them grow new claws, and the process continues. It still hurts a lot... The good thing about stone crabs is that they sell both male and female crabs. Douglas crabs are only male crabs, and fishing of female crabs is prohibited by law. Stone crabs also have a disadvantage, as their name suggests, their shells are very hard. In terms of taste, stone crab meat will be harder, while Douglas crab will be slightly more delicious. Overall, these are very good crabs. In order to save costs, I made stone crab this time.

Tags

• hot dishes
• meat dishes
• butter
• chili noodles
• garlic
• parsley
• stone crab (all kinds of fresh crabs)
• black pepper
• salt
• white onion

Ingredients

Steps

1. 1 Choose fresh crabs and brush them a little when you get home. If you don’t dare to handle crabs, you can buy a big tong. It can be used to hold crabs and grill. When steaming crabs in the pot, the belly of the crab should be facing up. This preserves the crab's own juices. For stone crabs and Douglas crabs, I will probably steam them over medium heat for 15-20 minutes after the water boils, then turn off the heat and simmer them for a while without opening the lid. I don't like the Western method of cooking it in water, which will reduce the umami taste of the crab itself. (The photo is of previously steamed Douglas crab)

   

2. 2 Put butter in a cold pan and heat over low heat. When the butter starts to melt, add the onions. Simmer over low heat for about 2-3 minutes. Then add minced garlic. When the garlic changes color slightly, turn off the heat to prevent the oil from burning and becoming bitter. After turning off the heat, immediately add the chili powder and minced parsley, then add black pepper and a little salt to taste. Don’t use too much salt. Sea crabs themselves have a certain salty taste. The whole process is a test of patience. It must be simmered slowly over low heat. The flavor will become stronger and stronger, so the more you smell it, the hungrier you will get. And when you're done, open your doors and windows so your neighbors can smell the fragrance.

   

3. 3 Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Prepare a clean cutting board and knife and break the crab into pieces. Keep the crab shells for bibimbap, and remove the gills from the crabs. Put the divided crabs into the butter sauce just made. Let each piece of crab be coated with oil. Place in the oven and bake for 5-10 minutes. Garlic stone crab is done!