If you need inspiration for a classic, elegant and seasonal dish for your holiday gatherings, look no further than Chef Alec’s fabulous Dungeness Crab with Meyer Lemon Butter paired with Chalk Hill Chardonnay. The rich and creamy palate of our Chardonnay stands up perfectly to the buttery, and decadent flavor of the crab.
Ingredients
For the Dungeness Crab
- 6 whole cooked Dungeness crabs
- 1 whole Meyer Lemon, sliced
- 1/2 cup butter
- 1 T parsley
- salt and pepper to taste
For the Meyer Lemon Butter
- 1/2 cup butter
- 2 T Meyer lemon juice, freshly squeezed
- 1 tsp Meyer lemon zest
- 1/2 tsp finely chopped tarragon
- pinch of salt
Directions for Meyer Lemon Butter
1. Melt butter in a small pot on medium-low heat. Once the butter is melted, use a ladle to separate the clarified butter from the milk solids.
2. Add Meyer lemon juice, lemon zest, and pinch of salt. Simmer for about 1 minute to allow the flavors to combine.
3. Place in individual dipping bowls for each guest.
Directions for Baking
1. Preheat the oven to 350F.
2. Place clean Dungeness crab on top of lemon slices on a baking sheet, pour lemon juice and butter over the crab, season with salt & pepper. Bake for 15-20 minutes.
3. To serve, garnish with parsley, lemon slices and serve Meyer Lemon Butter on the side for dipping.
4. Pair with Chalk Hill Chardonnay.
Directions for Grilling
1. Preheat a grill to high heat. Separate the crab into clusters, removing the head. Lightly tap the clusters with a rolling pin or mallet to crack the shells. Drizzle with lemon juice and butter, salt and pepper.
2. Grill crabs until lightly charred, about 7-8 minutes, moving frequently.
3. To serve, garnish with parsley, lemon slices and serve Meyer Lemon Butter on the side for dipping.
4. Pair with Chalk Hill Chardonnay.
