Serves 2
10 min
Stovetop Crab Innards
Recipe GLPR3266009e8541ac
A simple and elegant preparation of fresh dungeness crab innards steamed with sake, highlighting the delicate flavors of the crab's internal organs. This quick 10-minute dish celebrates the prized roe and hepatopancreas, perfect as an appetizer or light main course for two.
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Ingredients
1 live dungeness crab, cleaned with shell and innards reserved
2 tablespoons sake
Directions
Prepare the crab by removing the shell and extracting the innards, including the roe (if present) and hepatopancreas. Reserve the clean shell for serving.
Add the sake to the crab shell to create a shallow pool of liquid.
Place the crab shell with sake on the stovetop over medium-high heat in a wide, shallow pan or directly on a grill grate.
Allow the sake to heat and create steam for about 1–2 minutes until it begins to warm.
Arrange the reserved crab innards back into the shell, nestling them in the warm sake liquid.
Cover with a lid or foil and continue steaming over medium heat for 5–6 minutes until the innards are warmed through and the sake has slightly reduced.
Remove from heat and serve immediately in the crab shell, spooning the warm sake and any cooking liquid over the innards. Divide between two plates.
