Perfectly Peppered Crab

Ingredients

Yield:

6

• Pernod Peppered Crab and Red Kuri Squash Granite

  • 2 gallons salt water (if not salt water, add 2oz sea salt to 2 gallons of water)
  • 3 whole crabs
  • 3 bay leaves
  • 22 black peppercorns
  • 1tbsp Old Bay Seasoning
  • 1/2 cup Pernod liquor

• Dungeness Crab Dressing

  • Meat of 3 crabs
  • 1 cup roasted red kuri squash, diced
  • 2 cups water
  • 1/2 lb butter
  • 3 cups onions, chopped
  • 2 cups celery, chopped
  • 2 cups green bell peppers, chopped - divided
  • 1/2 tb garlic, minced
  • 1 cup chopped scallion, tops only
  • 1 cup fresh parsley, chopped very fine
  • 4 bay leaves
  • 3 cups cornbread, cubed
  • 2 tb butter, sweet

• Seasoning Mix

  • 1 ts salt
  • 1 ts garlic powder
  • 1 ts cayenne pepper
  • 1 ts sweet paprika
  • 1 ts black pepper
  • 1/2 ts onion powder
  • 1/2 ts dried oregano leaves
  • 1/2 ts dried thyme leaves

Preparation

Difficulty:

Medium

Time:

90 Minutes

Total Time:

90 Minutes

1. Pernod Peppered Crab and Red Kuri Squash Granite

   1. Bring all ingredients but the crab to a rolling boil. Crack top shell of crab, remove shell, gills and all guts. Put cleaned crab in pot and boil for 16 minutes.
2. 1. In a medium size bowl, combine the seasoning mix ingredients; mix well. Set aside.
   2. Place 1/2 stick plus 2 Tablespoons of the butter in a heavy 8-quart saucepan or large Dutch Oven over high heat.
   3. When butter is half melted, add 1.5 cups of the onions, 1 cup of the celery, and 1 cup of the bell peppers; saute until onions are well browned, about 20 minutes, stirring occasionally.
   4. Stir in 1.5 tablespoons of the seasoning mix and the garlic.
   5. Reduce heat to low and cook about 4 minutes, stirring and scraping pan bottom occasionally.
   6. Add the remaining butter, 1.5 cups onions, 1 cup celery and 1 cup bell peppers, 1/2 cup of the green onions, 1/2 cup of the parsley, and the bay leaves.
   7. Turn heat to high, stirring until butter is melted; cook until vegetables are tender but still a little crunchy, about 10 minutes, stirring occasionally.
3. 1. Now stir in the 2 cups water and cook about 15 minutes, stirring occasionally.
   2. Stir in the remaining 1 tablespoon plus 1 teaspoon seasoning mix and enough cornbread (start with 2 cups, but you may need a little more) to make a fairly moist but not runny stuffing.
   3. Remove from heat.
4. 1. Now stir in the 2 cups water and cook about 15 minutes, stirring occasionally.
   2. Spoon stuffing into an non-greased 15x11-inch baking pan (preferably not a non-stick type) and bake uncovered in a 350 F oven until well browned, about 1 hour, stirring only after a dark crust builds (30 to 45 minutes).
   3. Then remove from oven and stir thoroughly but gently, scraping browned parts from pan bottom and sides into the mixture. Discard bay leaves.
5. 1. Add the butter and the remaining 1/2 cup green onions and 1/2 cup parsley, stirring well. Serve as desired.
   2. NOTE: Be certain to let the dressing cool, then refrigerate it and chill it well before using it to stuff fowl.