Humboldt Dungeness Crab
(Cooked in 14" Deep Camp Oven)
Ingredients:
4 live or fresh dungeness crab
1/2 cup rock salt
water
Directions:
Fill dutch oven with water & add rock salt.
(If confined to cooking indoors, add 1 small jar of pickling spice - It will sweeten the meat and keep your kitchen free of fowl odor afterwards)
Bring to a boil & submerge crab.
Increase heat until water begins to boil again.
Reduce heat & cook 15-17 minutes, uncovered or loosely covered.
Remove crab from boiling water and rinse in cold water in separate container.
Clean crab, crack meat & ENJOY!!!
Humboldt Dungeness Crab Ciopinno
(For 14" dutch oven)
4 or 5 crab
½ cup chopped parsley
2 stalks celery chopped
1 cup chopped swiss chard
8 cloves garlic chopped
2 medium onions diced
1 chopped small hot red chili or cayenne pepper (Optional)
2 -- 28 oz. canned crushed tomatoes
1 -- 6 oz. canned tomato paste
1 -- 16 oz. canned tomato sauce
½ cup burgundy wine (Optional, otherwise substitute with water)
Saute onions and chopped garlic in oil.
Add celery, chard and parsley and sauté until tender.
Add crushed tomatoes, tomato sauce, tomato paste and wine or water.
Salt and pepper to taste.
Add crab, making sure crab is submerged in ciopinno sauce, if not add more wine or water.
Simmer at least 45 minutes with occasional gentle stirring to prevent sticking.