DUNGENESS CRAB BOIL

Dungeness Crab Boil image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 24

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2 Tablespoons black peppercorns
2 Tablespoons kosher salt
2 cups dry white wine
4 sprigs rosemary
Water, as needed
4 live Dungeness crabs, each 1 1/2 to 2 1/2 pounds or 3 pounds
Drawn Butter, for serving, recipe follows
Tarragon Aioli, for serving, recipe follows
Aioli with Piment d'Espelette, for serving, recipe follows
1/2 c. butter
2 small cloves garlic
1/4 c. fresh tarragon leaves, removed from stem
1 egg yolk
1 lemon, juice and zest reserved
3/4 c. plus 2 T. extra-virgin olive oil
Water, as needed
Kosher salt and black pepper
1 clove garlic, grated on a rasp
2 T. freshly squeezed lemon juice
1 tsp. coarse salt
1 large egg yolk
1/2 c. plus 1 T. olive oil
1/2 c. plus 1 T. canola oil
2 tsp. piment d'Espelette

Steps:

In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette.
In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan.
In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper.
Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate.