Best way to cook live dungees

Big E

Active Member
#1
So I've been doing some research and there seems to be several ways to Sundays on how to do these things. How do you cook em?

Do you boil, steam, use seasonings, use salt, wine, beer, or old bay, clean before or after? Also need a good aioli recipe please.
 

Buck

"Ride'n Dirty."
#2
I used to cook them live, but it's so messy compared to killing/cleaning them at the shore, and then taking them home to the pot to cook them.
I used plain old fashion hot water, Maybe add some kosher salt in the water to help bring it to a boil. I do a cold rinse to clean off any white foam that is on them. I also make sure that I get any remaining water that might be inside the shell by shaking it out.
 

Ed Call

Well-Known Member
#3
Keep them live until right before tossing them in the pot. Grab all legs from behind, both sides at one time. Fold the legs downward and sharply bang their face on a solid object (driveway rock, wood splitting stump). Twist their legs downward and center to break them free of the body. Toss the meaty legs and joint area in the boiling cauldron of blissful seasoning and discard the rest. No need to cook the main body filled with crap and maybe whatever heavy metals the bottom Feeders have accumulated.
 

bennysbuddy

the sultan of swing
#4
Keep them live until right before tossing them in the pot. Grab all legs from behind, both sides at one time. Fold the legs downward and sharply bang their face on a solid object (driveway rock, wood splitting stump). Twist their legs downward and center to break them free of the body. Toss the meaty legs and joint area in the boiling cauldron of blissful seasoning and discard the rest. No need to cook the main body filled with crap and maybe whatever heavy metals the bottom Feeders have accumulated.
This seems so brutal,were is you compassion for living beings!!!!!!
 

Big E

Active Member
#5
Keep them live until right before tossing them in the pot. Grab all legs from behind, both sides at one time. Fold the legs downward and sharply bang their face on a solid object (driveway rock, wood splitting stump). Twist their legs downward and center to break them free of the body. Toss the meaty legs and joint area in the boiling cauldron of blissful seasoning and discard the rest. No need to cook the main body filled with crap and maybe whatever heavy metals the bottom Feeders have accumulated.
Sounds very caveman-ish...I like it! What seasonings do you use in your boil?
 

Annie Rutherford

Washington Native
#6
just got back with 4 fresh crabs. Here is what I do. I kill them at the last minute, through the shell and gils, guts in the garden. Then I get a pot put in salt don't be shy, add some Cajun spice or old bay or both, add fresh rosemary and fresh time. You can also add corn potato, onion. Get your water boiling and at that time add everything at once. Cook for at least 20 minutes. And here is what you get. A really yummy diner!!
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Ed Call

Well-Known Member
#9
No compassion, I'm a BOT.
I like Annie's method, only I boil the potatoes and corn for ten minutes, then add the crab (minus the main body garbage).
 

bennysbuddy

the sultan of swing
#10
No compassion, I'm a BOT.
I like Annie's method, only I boil the potatoes and corn for ten minutes, then add the crab (minus the main body garbage).
You animals better hope there is no such thing as reincarnation, Myself I put the live crabs in the water & slowly heat the water to a boil while playing neil diamond cds so they don't suffer, and of course I toast their next life with a few rum & cokes as I eat them.......
 
#11
No need to boil the entire pot. Just fill about a quarter full and when it gets boiling toss in your cleaned crabs and cover tightly. Some boils but most just steams and doesn't get soggy.

My wife's family were pioneers in Snohomish county and taught me this simple but tasty recipie. It's as close as you get to Puget sound soul food.If you were raised a northern Snohomish county redneck you've probably had this for breakfast.
Take some picked crab meat and put it on an english muffin,the more the better, add some mayo if you want. Top with mild cheese like provolone and pop it under the broiler until the cheese melts.
 

mbowers

Active Member
#13
Keep them live until right before tossing them in the pot. Grab all legs from behind, both sides at one time. Fold the legs downward and sharply bang their face on a solid object (driveway rock, wood splitting stump). Twist their legs downward and center to break them free of the body. Toss the meaty legs and joint area in the boiling cauldron of blissful seasoning and discard the rest. No need to cook the main body filled with crap and maybe whatever heavy metals the bottom Feeders have accumulated.
That's what I do now. I used to split them with a heavy knife to the underside on their backs but that leaves little shell pieces in the body meat. The face plant method is much better and maybe even more humane (faster demise). I shake off the guts and pick off the gills before tossing in the pot. I've been salvaging the crabs guts for use in the shrimp trap too: I've now got a three step circle of life: fish guts to catch crab then crab guts to catch shrimp and then shrimp heads that go back to the sea. :)

For easier handling before I clean them when they're still alive I leave them out of water but under a wet towel (doesn't have to be saltwater) in the fridge for a while. You want them damp but not sitting in water. I have even left them alive and covered for over a day in the fridge (especially useful if you only got one or two today and hope to score on the next day's trap run but don't want to boil twice)
 
#15
So I've been doing some research and there seems to be several ways to Sundays on how to do these things. How do you cook em?

Do you boil, steam, use seasonings, use salt, wine, beer, or old bay, clean before or after? Also need a good aioli recipe please.

In my history cooking them in the shell and cleaning them after gives you the most succulent meat. If you clean them first they tend to dry out a bit. You will not find many professional chefs that would clean them before cooking.
For a nice aioli I like to roast a bit of garlic, then using a food processor puree the garlic and slowly add quality olive oil.

Again this is how I prefer them, try many and find your own favorite, then play around for even more options.
Tim