Boiled Dungeness Crabs

Dungeness backtalk is a accepted seafood admired for its candied and breakable flash. It can be begin on the west bank of Arctic America and its name comes from the anchorage of Dungeness, Washington.
  • 3 alive Dungeness Crabs
  • 8 quarts baking water
  • 1/2 cup salt
  • Butter or margarine, melted
  • OR
  • Mayonnaise or bloom dressing
  1. Dress crabs by inserting a table knife beneath the aback of the top carapace and prying it off.
  2. Remove absorptive genitalia beneath carapace (gills, stomach, and intestines) and ablution anatomy cavity.
  3. Place in baking absolute water.
  4. Cover and acknowledgment to baking point.
  5. Simmer for 15 minutes.
  6. Drain.
  7. Crack the claws and legs.
  8. Serve hot with adulate or arctic and serve with mayonnaise.
Serves 6.

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