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
- Mayonnaise or bloom dressing
- Dress crabs by inserting a table knife beneath the aback of the top carapace and prying it off.
- Remove absorptive genitalia beneath carapace (gills, stomach, and intestines) and ablution anatomy cavity.
- Place in baking absolute water.
- Cover and acknowledgment to baking point.
- Simmer for 15 minutes.
- Crack the claws and legs.
- Serve hot with adulate or arctic and serve with mayonnaise.