BBQ-ed dungeness crab

Dungeness crab is readily available in SF Bay area, confirming this is one of the more fortunate places on the planet, not only in terms of technology job opportunities, but also in terms of abundance of top-quality produce.

Here is a trivial way to prepare dungeness crab. No fuss, and a very tasty outcome.

Start with fresh crab. Local Asian stores have them available pretty much all season at somewhat reasonable prices. Our skinny friend Sujeong claims the right quantity is one crab per person, and I will not object. It is wise, though, to have modest plans for consuming much else.

I am very aware of perennial debates about what is the best way to kill the crab to minimize its agony. Some advise to whack it with a bat, some suggest a needle, some say just plunge it in a big pot of boiling water. I suggest you do whatever you think is appropriate. Last time I cooked crab they showed no signs of life by the time the water was boiling, so I was able to bypass the dilemma.

Bring a large pot of salted water to rolling boil, and drop the crab(s) in the water. Let them cook for about 5 minutes max. I use long tongs to extract the crab from the pot, and I let it cool for a few minutes in the kitchen sink so that I can handle the crabs easily with my bare hands. 10 mins or so should suffice.

After that I clean the crab using a technique very similar to what is shown in the video above. I like to cook the crab first to have it retain moisture, but you could clean it first and immediately cook it on the BBQ. Once the crab is clean, you can tear the legs from the body to make further cooking easier. If you wish, you can crack the legs slightly to let any liquid drain out, and to aid with peeling the shell off when you consume the crab. This will result in a different texture of the meat than if you leave the shell intact. I prefer it that way, but the final call is yours.

Toss the crab is a bit of oil to prepare it for the barbecue. I use oil with a high smoking point, such as avocado oil that decomposes at 500F. Frankly, I see no point in using extra virgin olive on the BBQ just to have it decomposed in a second. Place the crab on a medium heat BBQ for about 3-4 minutes per side, lid closed. 

The crab... There was barely any left to make a picture

When the crab is done, put it in a large bowl. Sprinkle the crab with a pinch of salt and a good pinch of korean chili powder. Add a tablespoon or so of coconut oil. For years, we have been using the extra virgin coconut oil from Nutiva. 

Put the bowl on the table and dig in, use your hands. Refrain from throwing the shells over your shoulders, only Asterix and Obelix are allowed to do that, and only when they devour boars.

If you insist, of course you can use melted butter with garlic or whatever other dip makes you happy. The trick with the coconut oil, korean chili, and salt is that some of it sticks to your fingers when you eat the crab, and adds to the taste of the crab. No need for anything else.