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This is a classic North Beach pickled dungeness crab dressed in a bright white wine vinegar and olive oil marinade with crisp celery, carrot, shallot, and fresh chives. The dish is meant to be served cold and showcases the sweet, tender meat of fresh cooked crab.
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Pull top shell off crab and remove gray gills. Scoop out and discard any soft fat. Crack legs with a nutcracker to expose flesh. Split crab in half down middle, then cut between each of the legs. Place crab pieces in a shallow glass dish.
Whisk together oil, vinegar, celery, carrots, shallots, chives, and garlic. Season with salt and pepper. Pour dressing over crab pieces and toss to coat well. Cover and refrigerate for 24 hours.
Transfer crab pieces to a platter, drizzle with marinade, and garnish with lemon slices.
Written automatically by CookOS, not by the creator.
Store covered in the refrigerator for up to 3 days. Serve chilled; do not reheat.
Written automatically by CookOS, not by the creator.
Yes. Boil the live crab in salted water for 15–20 minutes depending on size, then cool completely before cracking and cleaning.
Store covered in the refrigerator for up to 3 days. The flavors deepen slightly as it sits.
Yes. Prepare and dress the crab 2–4 hours before serving to allow the vinegar and oil to infuse the meat.
Champagne vinegar or sherry vinegar works as a substitute, though it will shift the flavor profile slightly.
