Entree: Japan – Hokkaido – 北海道の蟹 ➤ Hokkaidō no kani (Fresh Hokkaido crab boiled or steamed and served simply to highlight sweet, delicate meat)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

- 2 whole Hokkaido snow crabs (zuwai gani), about 1.5 lb (680 g) each
- 6 quarts (5.7 L) water
- 1/4 cup (60 g) coarse sea salt
- 1 (4 in/10 cm) piece kombu (kelp), optional
- 4 tbsp (60 g) unsalted butter, melted for dipping (optional)
- 1/4 cup (60 ml) ponzu or soy-vinegar dipping sauce
- 1 lemon, cut into wedges
- Small bunch of mitsuba or parsley for garnish (optional)

Instructions

1. Rinse the live or thawed crabs under cold water, brushing shell lightly to remove debris. If live, humanely stun by placing in a freezer 15–20 minutes before cooking, then proceed.
2. In a very large pot, combine 6 quarts (5.7 L) water, 1/4 cup (60 g) coarse sea salt, and the kombu piece. Bring to a gentle boil, then remove kombu just before adding the crab.
3. Add crabs shell-side down into the boiling water, return to a gentle boil, then reduce heat to a simmer. Cook for about 12–15 minutes for 1.5 lb (680 g) crabs, adjusting 10 minutes per 1 lb (450 g) as a rule of thumb. Crab is done when shells turn bright red and meat is opaque.
4. Remove crabs and let drain briefly. To serve warm, let rest 5 minutes; to serve chilled, plunge into an ice bath until cool, then refrigerate.
5. Crack legs and body with kitchen shears or a crab cracker at the table and offer melted butter, ponzu, lemon wedges, and a small bowl of crab tomalley (kani miso) if available. Garnish with mitsuba or parsley.
6. Encourage eating of both leg meat and the sweet body chambers; warm the cleaned shell briefly over low heat with a little kani miso for serving if desired to concentrate flavor.