December 10th, 2010
All I can do is apologize for how sad the photography is in this post. It was late and dark and there was wine involved. Again, sorry. But the good news is- dinner was delicious! This is not much of a “recipe” but a great guide on cooking crab, or what we like to call “Christmas Crab” since we always have this at Christmas time and it is full of green and red color.
Served with French bread for soaking up the great juice and a large green salad it is the perfect dinner in my opinion. In fact if you are a family that has a low key Christmas eve or Christmas night- than this is an ideal dinner. It takes 15 minutes to complete head to toe (including salad and bread) and the clean up is a breeze. See for yourself!
4 large Dungeness crabs (most were 1.5-2 pounds) already cooked. (Ask your fish monger to clean and cut them up)
1 stick butter
1 yellow onion, thinly sliced
1 cup cherry tomatoes
4 lemons, sliced in half
1 bottle dry white wine
½ cup finely chopped flat leaf parsley
3 large sprigs fresh thyme
Kosher salt and black pepper
In a large pot, melt the butter and add the onion.
Sprinkle with kosher salt and let cook until tender and golden.
Add the wine and let it simmer for about 10 minutes or until the wine has reduced.
Add the rest of the ingredients, and simmer until everything is soft, another 5-8 minutes.
Season with Kosher salt and black pepper.
Add the crab and put a lid on the pot.
Let everything steam together for about 5 minutes or until the crab is hot.
Stir around the pot and then gently put the contents on a large platter (more like a large bowl to catch the juice).
Again- sorry for the bad pictures! It would look better if you added a little freshly chopped flat leaf at the very end- but it is amazing either way.
Serve the platter with French bread, freshly sliced lemons and melted butter for those who need even more buttery goodness ☺