Ingredients
1 Dungeness Crab (about 2 lbs)
1 stick salted butter (sub: ghee)
10 cloves garlic (chopped coarsely)
2 chicken bouillon powder
2 teaspoons fresh cracked black pepper
Salt to taste
1/2 teaspoon sugar
(optional) 1 Tbs tamarind puree
(optional) 2 Tbs cilantro
(optional) 2 small chilies
Preparation
Form a paste with half of the garlic, salt and sugar.
Saute the remaining ingredients on low heat.
Debatable: Crack or Cook first?
If you are to cook the crabs first … Boil crab for 7-10 minutes. Clean crab, cut body into 2 pieces. Crack remaining pieces to let the garlic butter under the shell.
Add the cracked crab to the sauteed mixture. Mix the crab, butter, seasoning well. Cover pan for 5 minutes.
If you are crack and clean the crabs first … Toss the crabs in the freezer for a few minutes to calm them down. Clean crab, cut body into 2 pieces. Crack remaining pieces to let the garlic butter under the shell.
Add the cracked crab to the sauteed mixture. Add a 1/4 cup of water. Mix the crab, butter, seasoning well. Cover pan for 5-10 minutes, allow to steam. Mix while cooking.
Crustacean preparation: Crack crab without cooking and add to the saute. Cook the crab until half done.
Dish out and bake it in the oven at 350 degree F for 25-30 minutes.
Finish with cilantro.
