Happy sighs. It’s Dungeness crab season. While the rest of the country is trading turkey roasting tips, those of us in the Bay Area are perfecting our crab recipes.
I’ve tried through the years to figure out the best way to highlight the sweet, buttery taste of fresh Dungeness crab. It’s so easy to overdo it and completely lose all of the crab flavor.
So far, this is my favorite way to serve it up. Just butter, chives, soft buns, and a mountain of Dungeness crab.
1 live Dungeness crab
4 tbsp butter, melted
1 tbsp butter
2 tsp chives, chopped
3 or 4 soft buns (think split-top hot dog buns)
You’ll need to cook that live crab. There are lots of videos online about how to do it. This is our favorite.
Once you’ve cooked the crab and have taken out all the crab meat, toss in a large bowl with melted butter and chives. (I don’t add any salt, but you can add pepper for a little seasoning.)
Heat up a skillet on medium-high heat, add 1 tbsp butter. When butter is starting to brown, put buns down, open faced. Brown on both sides.
Stuff each bun with a heap of Dungeness crab.
Dig in.
Wonder why you even still bother with turkey on Thanksgiving.
