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
• Bay leaf

  1
• Kosher salt

  1 teaspoon, divided
• Black pepper

  ¼ teaspoon
• Water

  2 quarts for the potatoes, plus enough to sit 1½ inches below the steamer rack

Instructions

1. Confirm that the crabs are fully cooked and chilled. While they are cool enough to handle, remove each apron and top shell, discard the gills and internal organs, and split each body in half; lightly crack the claws with a seafood cracker. Shuck the corn, cut each ear in half, quarter the potatoes, slice the onion, halve the lemon, and chop the dill.
2. Place the potatoes in a medium saucepan with 2 quarts of water and ½ teaspoon salt. Bring to a boil on the stove, then reduce to a steady simmer and cook for 15–18 minutes, until tender; drain and cover to keep warm.
3. Meanwhile, set a steamer rack in a large stockpot. Add water to sit 1½ inches below the rack, then add the onion, bay leaf, and one lemon half to the water. Cover and bring to a vigorous simmer.
4. Arrange the cleaned crab pieces and corn on top of the rack, keeping them above the water. Cover tightly and steam over medium-high heat for 8–10 minutes, until the corn is tender and the crab is hot throughout; remove both with tongs.
5. Melt the butter in a small saucepan over medium heat. Cook for 3–4 minutes, swirling occasionally, until golden flecks form and it smells nutty, then remove it from the heat and let it cool undisturbed for 2 minutes.
6. Slowly stir the juice from the remaining lemon half into the cooled brown butter, then add the dill, remaining ½ teaspoon salt, and black pepper. Taste and adjust the seasoning.
7. Plate the warm crab with the steamed corn and potatoes, spoon some lemon-dill brown butter over the vegetables, and serve the rest in two small bowls for dipping.