Ginger Chile Basted Crab
|Seasoned rice vinegar/60 milliliter white wine vinegar mixed with 2 1/2 teaspoons sugar||60 Milliliter, mixed (1/4 Cup)|
|Salad oil||2 Tablespoon|
|Minced ginger||1 Tablespoon|
|Jalapeno chile||1 Large, seeded and minced|
|Garlic||2 Clove (10 gm), minced or pressed|
|Cilantro||2 Tablespoon, minced|
|Tomato||1 Medium, finely chopped|
|Live dungeness crabs||2 1⁄2 Pound|
In a small nonreactive bowl, combine vinegar, oil, ginger, chile, garlic, cilantro, and tomato; set aside.
In a 10- to 12-quart (10- to 12-liter) pan, bring 6 quarts (6 liters) water to a rapid boil over high heat.
Picking up 1 crab at a time, hold crabs from rear and plunge headfirst into water.
Return water to a boil; reduce heat, cover, and simmer for 5 minutes.
Using tongs, lift crabs from pan and let cool briefly.
Pull off and discard triangular belly tab.
Lift off shell from rear; rinse and set aside, if desired.
Pull off and discard red membrane with entrails on body and soft gills.
Rinse body well and drain.
Arrange crabs on cooking grate.
Place lid on grill.
Cook, brushing occasionally with ginger mixture and turning once halfway through cooking time, until meat in leg is opaque (10 to 12 minutes; crack open to test).
Transfer crabs to a platter.
Spoon remaining ginger mixture over crabs; top with reserved back shells, if desired.