Boiled Dungeness Crab with Fennel

Boiled Dungeness Crab with Fennel
Photo by Becky Luigart-Stayner


  • 2 live Dungeness crabs, about 2 1/2 pounds each
  • 1 large fennel bulb
  • Ginger Butter
  • Fennel-Lemon Tartar Sauce
  • Salt
  • 1 large lemon, thinly sliced
  • Bloody Mary Cocktail Sauce

Mince enough of the most tender fennel fronds to make 2 tablespoons, and mince enough of the bulb to make 1/4 cup; set both aside for the Fennel-Lemon Tartar Sauce. Coarsely chop the remaining fronds, stalks, and bulb, and place in a large (at least 8-quart) pot. Add lemon slices, 1/4 cup salt, a...

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