Cracked Crab with Green Goddess Dip

GREEN GODDESS DIP
- Grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon anchovy paste
- 1½ cups mayonnaise
- 3 tablespoons nonpareil capers, drained and rinsed
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon
- Freshly ground black pepper
- 4 live Dungeness crabs, about 2 pounds each
Instructions:
Even if you have a huge pot, it is most efficient to cook the crabs one at a time. The water should be boiling furiously when the crab is added, which will hasten its final dispatching. Two pots of water will speed things up.
- To make the dip, whisk together the lemon zest and juice with the anchovy paste in a medium bowl to dissolve the anchovy paste. Add the mayonnaise, capers, parsley, chives, and tarragon. Season with pepper to taste. Stir well. Cover and refrigerate for at least 2 hours. (The dip can be made up to 3 days ahead.)
- Bring a very large pot of salted water to a rolling boil over high heat. Using tongs, add 1 crab to the pot and cover. Cook for 3 minutes, then set the lid ajar. Continue cooking until the crab is deep redorange, about 20 minutes (or about 15 minutes for smaller crabs). Using tongs, transfer the crab to a large bowl of cold water, and let stand until easy to handle. Repeat with the remaining crabs, adding more boiling water to the pot as needed.
- To clean and crack the crabs, work with 1 crab at a time. Turn the crab upside down. Locate and pull off the small triangular “apron” in the lower center of the crab. Pull off the small flippers at the front of the crab. Pull off the top shell in one piece, discarding the shell and any liquid in it. Discard the reddish membrane and any viscera in the body. (Some people save the yellow “fat,” but there isn’t much and it isn’t worth it, in my opinion.) Rinse the body under cold running water. Remove the legs and claws. Using a flat meat cleaver, crack the shells of the legs and claws. Using a heavy knife, cut the body into quarters. Transfer all of the crab pieces to a large bowl. Cover and refrigerate until chilled, at least 1 and up to 12 hours.
- Serve chilled, with nutcrackers, shellfish forks, and bowls for the shells, as well as individual bowls of the dip.