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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In an extra large cooking pot, fill 3/4 full with water and bring to boil. | 2. Add 6 tablespoons of coarse salt to each 2 gallons of water. | 3. When boiling, add crabs either one or two at a time, depending on how big the pot is. | 4. Make sure that the crab legs are sticking up when you drop the crabs into the water. | 5. You may wish to use tongs to handle the crabs. | 6. DO NOT let the main claws grab your hand or fingers. | 7. Immediately place cover on the pot. | 8. Boil the crab for about 10 minutes or until the shell turns orangey in color. | 9. DO NOT OVERCOOK THE CRAB. | 10. Remove crab from pot and immediately run cold water over the crab to cool and to prevent from further cooking. | 11. Continue to cook the remaining crabs in the same manner. | 12. Break legs off crab and using a paring knife, scrape all the fuzz off the legs and then rinse in cold water. | 13. Remove the shell, discard all parts including any liquid inside the shell; reserve the shell. | 14. Remove all the inside body parts from the body of the crab and discard. | 15. Break body in half (white meat) and rinse under cold water to remove any body parts. | 16. Place legs, claws and the body with the white meat into a large bowl. | 17. In the meantime, hard boil the eggs, cook about 15 minutes. | 18. When eggs are done, immediately cool under cold water. | 19. Remove egg shells and discard. | 20. Cut the eggs in half and remove the yolk; set aside. | 21. Use the hard boiled egg white for other purposes or eat. | 22. In a food processor, add green onions, parsley, egg yolks, fresh tomato and lemon juice and blend until smooth. | 23. Now add cayenne pepper, pimiento, red pepper, olive oil, white vinegar and balsamic vinegar and blend until smooth. | 24. Pour into a large measuring cup or a bowl. | 25. Add beer and gently mix to blend. | 26. Adjust seasonings to taste. | 27. You may wish to add more cayenne pepper for a spicier marinade. | 28. Pour mixture over crab pieces in bowl. | 29. Using 2 large spoons, turn crab to coat all pieces with marinade. | 30. Cover bowl with plastic wrap, place in refrigerator for at least 2 hours, but preferably overnight. | 31. Stir crab pieces at least once during marinate time. | 32. To serve, place crab on a large plate or a turkey plate. | 33. Pour marinade over. | 34. If desired, place sliced banana peppers (hot or regular) and some additional hard boiled eggs, (cut into quarters) on top of the crab pieces. | 35. Supply nut crackers to crack open the legs. | 36. Dip the crab meat into the marinade and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
live dungeness crab	4			-	-	-	-
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
parsley	6	tablespoons	chopped	8.208	1.4432	0.6772	0.1801
egg	3		boiled	214.5	1.08	18.84	14.265
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
lemon juice	3	tablespoons	squeezed	10.065	3.1568	0.1601	0.1098
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
pimiento	1/2	cup	processed	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
red pepper	1		seeded chopped sweet	-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
beer	10	ounces		775.6	10.527999999999999	39.2	63.083999999999996

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.