For the Crab
1 live Dungeness Crab
1/2 stick unsalted butter
2 T. Olive Oil
3 oz. white wine
pinch sea salt
1/2 head garlic, peeled and chopped
1/2 bunch parsley, chopped
1 loaf sourdough bread, sliced
For the Green Beans
1 sliced green onion
1 1/2 lbs. green beans, with the ends cut off
1 Meyer lemon, juiced
Step 1: Clean and Prepare the Crab
Put the crab in the sink, and wash it gently. If you're feeling guilty about steaming it alive, douse it with a little Pernod so it feels no pain.
When the water boils, gently grab the crab from the back and put it in the pot and steam it for about 5 minutes (until it turns bright red).
Step 2: Make the Sauce
Step 4: Clean and Break Up the Crab
From the back of the shell, lift the top shell off the rest of the body. Scoop out and dispose all the gooey bits, as well as the ridgy bits on the top sides of the body (the lungs). Quarter the body.
Step 5: Assemble the Crab & Bake
Step 6: Prepare the Green Bean Salad
Of course, if you want a really awesome lemon, you could have checked Neighborhood Fruit for a local lemon before you started. Or maybe you already did and that's the lemon in your fruit bowl, like mine.
Serve and Eat
Once you can smell the crab in the oven, pull it out and sprinkle the parsley over it. Serve it with a side of sliced bread and the green bean salad.