You’ll know the crab is ready when the shells turn a vibrant, sunset orange and the sweet aroma fills your kitchen. Use tongs to lift them out—they’ll be hot, but worth every singed fingertip.
Let them rest for a minute on a plate. This helps the meat settle and makes it easier to crack without losing your cool (or your fingers).
The Dipping Factor: Keep it Simple
While the crab steams, melt half a stick of unsalted butter with a squeeze of lemon and a pinch of garlic powder. That’s the classic, and it’s unbeatable.
Feeling wild? Mix a little sriracha into the butter for a spicy kick. Or go bareback—the crab’s natural sweetness is so good it doesn’t even need a dip.
