Serves: 2
Total Calories: 200

1 Dungeness crab (1 to 2-pound)
2 teaspoons salt
1/4 cup butter, melted, or Clarified Butter recipe in Fish & Shellfish

1. In large stockpot or kettle, bring to a boil enough water to cover crab add salt. If crab is alive, pick up from the rear, holding the last 1 or 2 legs on either side. Plunge crab into boiling water. Return to a boil. Reduce heat to medium cover and cook 15 minutes.

2. Remove crab from water plunge into cold water to stop cooking. Crack claws and legs using claw cracker or nutcracker. With fork, remove meat. Serve with melted butter.

TIP: * For 4 servings, use 2 crabs and 1/2 cup butter. Do not increase salt.

Nutrition Information Per Serving: Serving Size: 1/2 of Recipe * Calories: 310 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 14 g 70% * Cholesterol: 140 mg 47% * Sodium: 620 mg 26% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 23 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 6% * Iron: 2% * Dietary Exchanges: 3 1/2 Very Lean Meat, 4 Fat

See Cook's Note: Crab

Nutritional Facts:

Serves: 2
Total Calories: 200
Calories from Fat: 200

More Recipes from the Cook'n with Pillsbury Cookbook:
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Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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