Entree: United States – New England – Steamed Box Crab with Drawn Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 3

Ingredients

- 3 box crabs, live or fresh, approx. 1 lb (450 g) each shell-on, total approx. 3 lb (1.35 kg) shell-on weight (estimated edible meat yield ~30% ≈ 14 oz (400 g) total)
- 1 cup (240 ml) water (for steaming)
- 1 cup (240 ml) white wine or additional water (optional, for steaming)
- 1 tbsp (18 g) kosher salt (for steaming liquid)
- 1/2 cup (113 g) unsalted butter (for drawn butter)
- 1 tsp (5 ml) freshly squeezed lemon juice (for drawn butter)
- 1/4 tsp (1.5 g) kosher salt (for drawn butter)
- Black pepper, to taste
- Fresh lemon wedges for serving (optional)

Instructions

1. Prepare crabs: If live, humanely dispatch and rinse crabs under cold running water, removing any loose debris; if pre-chilled whole, rinse and pat dry. Set a steaming rack or basket inside a large pot with a tight-fitting lid.
2. Add steaming liquid: Pour 1 cup (240 ml) water and 1 cup (240 ml) white wine or additional water into the pot, stir in 1 tbsp (18 g) kosher salt, and bring to a rolling boil over high heat.
3. Steam crabs: Place crabs on the steaming rack in a single layer (stacking is acceptable if rack space requires), cover immediately, and steam. For approx. 1 lb (450 g) shell-on crabs, steam 12–15 minutes from the time of full steam; larger crabs may need 15–18 minutes. Crabs are done when shells turn uniformly opaque/reddened and meat is opaque throughout.
4. Rest briefly: Remove crabs with tongs and let rest 2–3 minutes to stop carryover cooking. Transfer to a serving platter.
5. Make drawn butter: While crabs steam or rest, melt 1/2 cup (113 g) unsalted butter gently in a small saucepan over low heat until fully liquid. Skim and discard foam if desired to clarify slightly. Stir in 1 tsp (5 ml) lemon juice and 1/4 tsp (1.5 g) kosher salt; adjust salt and add black pepper, to taste. Keep warm (do not boil).
6. Serve: Split or present whole crabs with crab crackers or picks, lemon wedges (optional), and a small warmed bowl of drawn butter for dipping. Enjoy hot.