Feb 13, 2012

Dungeness Crabs with White Wine-Garlic ButterRecipe from Weber's Way to Grill™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 6 garlic cloves
  • 1 lemons

Meat / Poultry / Seafood

  • 2 large live Dungeness crabs

Oil and Spices

  • 0.5 tsp crushed red pepper flakes
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp kosher salt


  • 0.5 cup unsalted butter

Wine / Beer / Spirits

  • 5.33 fl oz dry white wine


  • 1 baguettes

Special Equipment

  • 12" cast-iron skillet
  • cleaver
  • hammer


  • 2 large live Dungeness crabs
  • ½ cup (1 stick) unsalted butter, cut into 8 equal pieces
  • 2 tablespoon minced garlic
  • Finely grated zest and juice of 1 lemon
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅔ cup dry white wine
  • 1 baguette, torn into bite-sized pieces


  1. Prepare the grill for direct cooking over high heat (450° to 550°F).

  2. To kill each crab, place it on its back and hold it down with a large cleaver. Use a hammer to tap the top edge of the cleaver and cut the crab in half lengthwise all the way through. Remove and discard the dangling tail flaps and mouth parts. Turn the crab over. Pull off and discard the top shell. Remove and discard the gills. Rinse each half of the crab under cold running water and use your finger to scoop out and discard the dark viscera. Cut each half into five pieces by cutting between each leg and through the body. Using the hammer again (or a nutcracker or crab cracker), crack each section of each leg to make eating easier after the crabs are cooked.

  3. In a 12-inch cast-iron skillet combine the butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well.

  4. Place the skillet over direct high heat and cook, with the lid open, until the butter melts and the garlic turns golden, 2 to 3 minutes. Add the wine and cook until it comes to a boil. Remove the skillet from the grill and set it down on a heat-proof surface.

  5. Grill the crab pieces over direct high heat, with the lid open, for about 4 minutes, turning once, and then move them to the skillet. Return the skillet over direct high heat and gently turn the crab pieces with tongs to coat them with the sauce. Cook until the liquid boils and the crab is fully cooked, 2 to 3 minutes. Serve warm with pieces of bread to dip into the liquid remaining in the skillet.

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Dungeness Crabs with White Wine-Garlic Butter