By Melissa Elenbaas, of Memorable Events and Catering in Ferndale
Try this crab recipe in honor of the end of summer.
• 1/2 a live Dungeness crab per person
• Old Bay seasoning
• 2-3 small baby red potatoes per person
• 1 onion
• Two 2-inch kielbasa slices per person
• 1 ear of corn per person, halved
• Clams and shrimp to taste
Using live crabs, crack the back of the shell on the inside edge of the sink or something hard and stable with an edge. Pull off the back, separating the crab into halves. Pull out everything inside besides meat and clean under cold, running water. Set aside and keep cold.
Put crab backs and any other shell pieces in a pot and cover with water. Add 1 unpeeled, rough-cut onion and about 2 teaspoons of salt and bring to a boil. Simmer for 3 – 4 hours, strain and use as a broth. Add Old Bay to taste.
Boil a large pot of water with 1 tablespoon of salt or Old Bay seasoning and add potatoes. Continue to cook until potatoes are done but not falling apart. Remove potatoes from the pot and keep warm. Pour in the hot crab broth as more liquid is needed.
Add kielbasa slices to the pot and boil for 10 minutes. Remove them from the pot, and add to the potatoes. Add the corn to the boiling water and cook for 3 minutes. Remove and add to the covered potatoes and kielbasa.
Throw crab halves into the pot and boil until the shells are red and visible meat is firm, but not tough or dry. This happens quickly. While cooking the crab, throw in raw, headed and deveined shrimp or clams. Shrimp are cooked when they turn orange and begin to slightly curl. Clams are done when the shell pops open.
Serve layered on a deep platter with ladle for guests to scoop up the broth.