Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab

  2 whole fully cooked crabs, 3½–4 lb total $11.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Red Potatoes

  1 lb $1.29
• Private Selection® Walla Walla Sweet Onions

  ½ medium onion $3.99
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• Unsalted butter

  4 tablespoons
• Old Bay seasoning

  2 teaspoons, divided
• Bay leaf

  1
• Kosher salt

  ½ teaspoon, plus more to taste
• Black pepper

  ¼ teaspoon
• Water

  2 inches in a large stockpot

Instructions

1. Confirm with the seafood counter that the crabs are fully cooked. Quarter the potatoes, shuck and halve the corn, thinly slice the onion, halve the lemon, and chop the dill.
2. Put the water, onion, bay leaf, half the lemon, 1 teaspoon Old Bay, and salt in a large stockpot fitted with a steamer rack. Add the potatoes beneath the rack, cover, and bring to a vigorous simmer over high heat.
3. Reduce to medium-high and cook the potatoes for 10 minutes. Add the corn to the liquid, arrange the crabs belly-side down on the rack, and cover tightly.
4. Steam for 8–10 minutes, until the crabs are piping hot, the corn is tender, and the potatoes pierce easily with a knife. Transfer everything to a rimmed tray and let the crabs rest for 5 minutes.
5. While the crabs rest, melt the butter in a small saucepan over medium heat. Cook for 3–4 minutes until it smells nutty and develops golden flecks, then remove from the heat and stir in the dill, remaining Old Bay, pepper, and juice from the remaining lemon half.
6. Remove each crab’s apron and top shell, discard the gills and internal organs, and break the body into sections; lightly crack the claws and legs with a seafood cracker or the back of a heavy knife.
7. Plate one crab per person with the corn and potatoes, spoon a little lemon-dill brown butter over the vegetables, and serve the remaining butter alongside for dipping.