Dungeness Crab, Steamed

Crab season started November 16. It's off to a slow start so you may
have to resort to the ones flown in from parts north. But they are
still live in the tanks in Chinatown.

For a 2# to 3# crab:

2 cups water
1 cup white wine
1/2 lemon, quarted
1/2 onion chopped
1 Tbsp Old Bay Seasoning

Put it all in the steamer. Squeeze the juice from the lemon, then throw
the peels in. Put the crab in after it comes to a boil, then steam on
medium high. Steam or boil your crab at 30 minutes, lid on but
cocked to allow a bit of venting.

If you're cooking a number of crabs, start the timer when the water
comes back to a boil. Base the number of minutes on the average crab
weight, not the sum total.

Remove your crab from the pot, and rinse under cool water in the sink.
This will stop the cooking process, cool down the shell enough for you
to handle, and rinse off any icky crab guts that may have oozed out
during cooking.

Cooking and cleaning crab is easy: