It is Dungeness crab season out here in the Puget Sound, and we've been catching quite a few of the cranky creatures this year.
Admittedly, this is a calculated operation that involvesgathering discarded fish heads from local stores, loading thetraps, attaching the red and whitebuoys, and retrieving the haul. The "keeper crabs" have been big and fat this year, and at home we have been cooking"the boys"outside in my husband's turkey fryer.
We have never actually used the fryer for TURKEY, we always use it for seafood. It works great because we can add water, bring the water to a boil, load the crabs into the fryer basket, and then let the crabs cook accordingly.
Working with Dungeness crab is stinky business, so I love that this can all be done in the yard! Once the crabs are cooked, we then sit and dutifully pick out the meat. This is a tedious task that reminds me to savor the luxury of this local seafood. Last week, I created some fabulously simple dishes, such as old-fashioned Chesapeake Baycrab cakes, a lime andginger crab salad,and a tomato, corn and crab chowder with fresh basil.
We own the Masterbuilt Grand Slam which is 30 quarts and has a drain valve and a fryer basket. I can't find the actual model here on Amazon, but we think this model would work equally as well.
Photo by Melissa A. Trainer
--Melissa A. Trainer
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