Equipment
Ingredients
Aromatics and Base
- 80 ml olive oil
- 120 g garlic, finely chopped
- 30 g parsley, finely chopped
- 14 g chili pepper, finely chopped
- 18 g salt
- 6 g black pepper
Liquids and Seafood
- 2130 ml beer
- 115 g unsalted butter
- 15 blue crabs, cooked, dressed, broken in half
Nutrition (per serving)
Method
Heat 80ml olive oil in a deep saucepan over medium heat. Add 120g finely chopped garlic and cook for 2-3 minutes until softened but not browned.
Stir 30g parsley into the garlic and cook for 2 minutes. Add 14g chopped pepper, 18g salt, and 6g black pepper, stirring to combine.
In a separate pan, bring 2130ml beer to a boil. Wait for the foam to subside, then continue boiling for 1 minute.
Pour the boiled beer and 115g butter into the saucepan with the garlic mixture. Stir until the butter is completely melted and the liquid is unified.
Place 15 prepared blue crabs in layers inside a large cooking pot. Pour the hot beer and garlic mixture over the crabs until they are well covered.
Bring the pot to a boil, then immediately lower the heat to a simmer. Cook for 7 minutes, shaking the pot occasionally to distribute the juices. Remove the crabs from the liquid once finished.
Chef's Notes
- For an even richer flavor, consider using a combination of beer and a dry white wine in the jus base.
- Ensure your garlic is finely chopped, not minced, to avoid burning and to achieve a smoother sauce texture.
- Taste and adjust seasoning before adding the crabs; the salt content can concentrate as the liquid reduces.
- The quality of the beer significantly impacts the final flavor. Opt for a lager or pale ale that won't overpower the delicate crab.
Storage
Refrigerator: 2 days — Store crabs submerged in the jus to maintain moisture.
Reheating: Warm gently in a large pot over medium-low heat until the liquid reaches 74°C/165°F.
