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Dungeness Crabs Steamed on the Grill in Ginger, Soy, Lime, Mirin and Soy Recipe

Dungeness Crabs Steamed on the Grill in Ginger, Soy, Lime, Mirin and Soy

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Average Rating:

Total Reviews: 4

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  • 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!!!

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  • 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?

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  • 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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  • on June 05, 2011

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    If I still lived in Northern CA I would be making this today! I loved the restaurant tip when Bobby covered the crab with the hand towel and whacked it in half with the backside of chef's knife, too cool. How the heck did he know right where to whack it to split it right smack down the middle? That was awesome! You go Bobby.

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