THAW CRAB Thaw crab in the refrigerator 8-10 hours or overnight.
PREPARE STEAMING BROTH Combine water, white wine, half of the lemon and 2 tablespoons of the fresh herbs in the bottom of a large, heavy-bottom pot. Insert a raised steaming basket and bring to a boil over high heat.
STEAM CRAB Place Dungeness crab clusters in the steaming insert and sprinkle crab clusters with 1 teaspoon of the Old Bay seasoning. Cover the pot and steam for about 5 minutes or until the crab is heated through.
MAKE BUTTER SAUCE While crab steams, combine the butter, remaining tablespoon of fresh herbs and Old Bay Seasoning in a small bowl.
SERVE To serve, remove crab clusters from the steaming pot and drain any water. Serve on a platter alongside herbed butter sauce and remaining lemon wedges.
Tanner Crab Legs – 3 lb.
Tanner Crab – 10 lb. Crew Pack
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