Chipotle Chili Glazed Dungeness Crab by Chef Mark Dommen (One Market Restaurant)
“I chose this recipe because I wanted to do something with crab, keeping the main ingredient local as the 49ers are in the Superbowl. I also wanted to make it finger food and fun so that people had to use their hands to eat it. I like to compare it to the shellfish version of chicken wings and something that would go really well with cold beer on Superbowl Sunday. The crab could easily be substituted for head on shrimp in the shell.” – Mark Dommen
Mark’s favorite football team is the 49ers!
Chipotle Chili Glazed Dungeness Crab
2 x 2# Dungeness crab, cooked
2 cups chipotle glaze, see attached recipe
4 oz. butter
cilantro, to garnish
scallion, to garnish
course sea salt
5 chipotle chilies in adobo sauce
2 cups fresh orange juice
1 cup fresh lime juice
1 cup honey
4 cloves garlic
¾ cup olive oil
sea salt to taste
For the glaze, sweat the garlic in the olive oil until toasted, add the chilies sweat some more. Add the orange juice, lime juice and honey and bring to a boil. Transfer to a blender and blend being careful to start the blender by pulsing when blending a hot liquid. Season the glaze to taste with salt. This makes enough glaze for 4 whole crabs.
For the crab, break it apart into smaller pieces, legs, claws, and body. Crack the legs and claws so that they can be easily eaten without a cracker later on. In a large sauté pan, place 2 cups of glaze over high heat, when it comes to a boil, whisk in the butter and add the cracked crab. Keep cooking the crab and tossing it in the sauté pan until the glaze has completely reduced and only coating the crab. Remove the crab from the sauté pan and present on a plate. Top with some cilantro, scallions cut on the bias, and a generous sprinkle of course sea salt.
Serve with plenty of wet napkins!