4 egg whites
5lb of fine sea salt (I made the mistake of using coarse salt, which did not hold the crust as tight)
1 dungeness crab (~1.5 lb)
- Put the crab in a pot of boiling water for 10 secs to kill it (murderous, I know)
- Pull the crab out and let it dry.
- Separate the egg whites and place into a large bowl.
- Pour all the salt into the bowl and mix with your hand until it is foamy and thick
- Lay 1/4 of the salt onto a siltpat or parchment paper
- Wrap the body of the crab with seaweed and place it onto the salt
- Insert a thermo-probe through the mouth of the crab
- Take the rest of the salt and completely cover the entire crab.
- Pack the salt together to form a better crust
- Pre-heat the oven at 300
- Bake for 40-50 mins until the thermo probe reaches 125 degrees
- While baking, use a flat spatula and shape the crust, use the back of the spatula and lightly tap the top to pack in salt for a harder crust
- Take the crab out and break the salt crust
- Remove any salt off the crab and serve immediately
Note: To serve, flip the crab on its belly. Remove the flap on the bottom. With a cleaver cut the crab in half and bend the leg together to free it from the shell. Remove the gills from the body and cut into separate pieces. If the roe is nice and orange, do not throw away, but mix it. Add a little soy and use it as a dipping sauce, or spoon it over rice (mmmmh)