Beer‑Steamed Dungeness Crab

In Chili Garlic Butter & habaNANO Sauce

Ingredients

• Fresh Dungeness crabs (cleaned if desired)

• 16 garlic cloves, peeled (buy pre‑peeled to save time)

• 3‑inch piece ginger, sliced

• 2 sticks (1 cup) unsalted butter

• 2 tall cans light beer

• 7 Thai chili peppers

• 1–2 tbsp habaNANO hot sauce or seasoning (for dipping sauce)

• 1 tbsp paprika

• 1 tbsp cayenne pepper

• Salt, to taste

Optional add‑ons

• Steamed shrimp, potatoes, or corn (to toss in the sauce and broth)

Directions

1. Beer steam the crabs

• In a large pot, add the two tall cans of beer and bring to a boil over medium‑high heat.

• Add about 9 smashed garlic cloves and all the sliced ginger to the pot.

• When the beer returns to a strong boil, add the crabs head‑side down, then cover the pot.

• Boil/steam for about 20–25 minutes on medium‑high heat, until the crabs are fully cooked and bright red.

2. Make the chili garlic habaNANO butter sauce

• While the crabs are steaming, make the sauce.

• In a mortar and pestle, add 7 garlic cloves and 7 Thai chili peppers. Smash until you have a fairly smooth, chunky paste.

• In a small saucepan, melt 2 sticks of unsalted butter over low–medium heat.

• Add the garlic–chili paste and simmer gently for 4–5 minutes, without browning the garlic.

• Stir in 1 tbsp paprika, 1 tbsp cayenne, 1–2 tbsp habaNANO, and salt to taste. Start with 1 tbsp habaNANO for a moderate heat and go up to 2 tbsp for a spicier sauce. Keep warm on low or turn off the heat and set aside.

3. Finish the crabs

• After 20–25 minutes, remove the crabs from the pot and set aside to cool slightly.

• Strain and save the crab–beer broth if you’d like to use it for dipping, tossing with shrimp, or as a base for a quick soup.

4. Optional: Toss shrimp or other seafood

• If using shrimp or other add‑ons, cook them briefly in the hot crab–beer broth until just done, then transfer to a large bowl.

• Pour about half of the chili garlic habaNANO butter sauce over the shrimp or mixed seafood and toss to coat. Reserve the remaining sauce for dipping the crab.

5. Serve

• Crack the crabs and arrange them on a lined table (plastic liners make cleanup easier).

• Serve with the remaining chili garlic habaNANO butter as a dipping sauce, plus any extra crab–beer broth on the side for sipping or dipping.