Photo: Dungeness Crabs Steamed on the Grill in Ginger, Soy, Lime, Mirin and Soy Recipe
Ingredients
- 2 cups crab stock
- 1 cup mirin
- 1 cup soy sauce
- 1/2 cup sliced fresh ginger
- 2 tablespoons toasted sesame oil
- 2 limes, juiced
- 4 large Dungeness crab, 2 to 2 1/2 pounds each, killed and cleaned
- 2 to 3 tablespoons honey
- 1/4 teaspoon coarsely ground black pepper
- Pinch red chile flakes
- 4 tablespoons cold unsalted butter
- 2 tablespoons chopped fresh cilantro
Directions
Prepare a grill to medium-high heat.
In a large roasting pan over high heat, add the stock, mirin, soy sauce, ginger, toasted sesame oil and lime juice and bring to a boil. Add the crabs, shell-side up, and place the pan on the grill. Cover the grill and steam the crabs until they are just cooked through, about 30 minutes, flipping the crabs halfway through cooking. Remove the crabs to a platter.
Strain the steaming liquid into a bowl. Return the liquid to the roasting pan and whisk in the honey, black pepper and chile flakes. Bring to a boil and simmer until slightly reduced, about 10 minutes. Whisk in the butter. Halve the crabs and put 2 halves into 4 serving bowls. Pour the sauce over and garnish with cilantro.
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By jckilbourne
on July 09, 2012
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I'm a Southerner who has deep connections to the Low Country of South Carolina and Georgia. I grew up on live Blue Crab. Regardless, Bobby's recipe for grilled Dunegeness Crab with Asian sauce was absolutely the most flavorful, head-twisting, and opinion-changing dish I have ever made or tasted. Dunegeness Crab rocks my world! Sorry Blue Crab, step aside for this one. Truly an amazing dish! Thanks for broadening my crustaceous horizon, Iron Chef Flay. Wow!!!
By dfreeland34
on September 26, 2011
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why he doesn't clean the crab. If he cleans the crab how does he do it and when?
By kinggak_9593301
Chambersburg, PA
on June 10, 2011
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Can some one explain the part about killing and cleaning the crab (I missed the episode, I'm east coast, so blue crab is my option. And we always steam our crabs live, nothing worse than eating a dead crab. Any advice would be great, thanks. I really want to try this recipe.
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