Whole Dungeness crab purchased from a grocery store or fish market is often boiled before it is sold. However, to reheat the crab meat without drying it out, steaming the crab for a short period is the best method. Make sure your crab has been cooked, especially if you are buying whole Dungeness crab from a busy fish market, as raw crab will need to be steamed for longer.
Step 1
Add the white wine and water to a large stockpot. Place the steamer basket in the top of the stockpot and heat the liquid over high heat until boiling with the top on the pot.
Step 2
Place the cooked Dungeness crab in the top of the steamer and reduce the heat to medium.
Step 3
Heat the Dungeness crab in the stockpot for three minutes over medium heat.
Step 4
Remove the steamed Dungeness crab from the steamer basket with a pair of heavy tongs. Transfer the Dungeness crab to a warm serving plate and serve immediately while warm.
Tips and Warnings
- Serve the Dungeness crab with freshly sliced lemon wedges and melted or drawn butter for a classic presentation. For a bit of extra color, add fresh flat-leaf parsley to the butter or on top of the cooked crab before serving it. Add freshly chopped tarragon to the steaming liquid for extra flavor.
- Be careful when removing the Dungeness crab from the steamer basket, as the steam may burn you if you are not careful. Wear heavy oven gloves and use tongs with a long reach.
Things You'll Need
- 1/2 cup white wine
- 1 cup water
- Large stockpot with steamer basket and tight-fitting top
- 2 lb. whole Dungeness crab
- Heavy tongs
- Warm serving plate
- Freshly sliced lemon wedges, for serving, optional
- Melted or drawn butter, for serving, optional
- Fresh flat-leaf parsley, for garnish, optional
References
- "Fish and Shellfish"; James Peterson; 1996
- "Cajun Cuisine"; W. Thomas Angers; 1985
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