Boiled Dungeness Crabs

Dungeness crab is a popular seafood prized for its sweet and tender flash. It can be found on the west coast of North America and its name comes from the port of Dungeness, Washington.
Ingredients
  • 3 live Dungeness Crabs
  • 8 quarts boiling water
  • 1/2 cup salt
  • Butter or margarine, melted
  • OR
  • Mayonnaise or salad dressing
Instructions
  1. Dress crabs by inserting a table knife under the back of the top shell and prying it off.
  2. Remove spongy parts under shell (gills, stomach, and intestines) and wash body cavity.
  3. Place in boiling salted water.
  4. Cover and return to boiling point.
  5. Simmer for 15 minutes.
  6. Drain.
  7. Crack the claws and legs.
  8. Serve hot with butter or chill and serve with mayonnaise.
Notes
Serves 6.

Available from Amazon

Creative Sausage Making

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.

Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish