Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton & Gabrielle Quiñónez Denton & Stacy Adimando

Author:Greg Denton & Gabrielle Quiñónez Denton & Stacy Adimando
Language: eng
Format: epub
Publisher: Ten Speed Press
Published: 2016-03-28T16:00:00+00:00

SERVES 6

3 lemons, halved

3 cups Smoked Tomato–Ancho Chile Sauce

1 cup unsalted butter

6 live Dungeness crabs (1½ to 2 pounds each)

* * *

Prepare a grill to high heat.

Place the lemons, cut side down, on the grill and cook until grill marks appear, about 2 minutes. Remove and set aside.

In a medium pan, bring the tomato-chile sauce to a gentle simmer. Add the butter 1 tablespoon at a time, whisking until incorporated after each addition. (Do not boil, or the emulsion will break.) Remove from heat and set aside.

Place the crabs on the hot grill (or directly over the hot coals, if using). They will move for a second or two but will die very quickly. Alternately, you can kill the crabs first by plunging a knife deeply into their ventral nerve cord, which lies at the tip of the triangle-like shape on the belly. Cook for 6 minutes, then flip and cook for 6 to 7 minutes more, until the juices are boiling inside of the shell and sputtering around the edges. Cook for 1 minute more, then remove. Drizzle or toss with copious amounts of the warm sauce and serve with the extra sauce on the side and the grilled lemon halves for squeezing.

SMOKED TOMATO–ANCHO CHILE SAUCE

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