Chef's Choice Recipe: Frazer Cameron's King Crab Boil

Feb 19, 2010 at 11:40 am

A staple on the Frazer's Restaurant and Lounge menu, this classic crab boil highlights owner Frazer Cameron's dedication to fresh ingredients, prepared simply to maintain their integrity. It also connects him to his childhood in San Francisco.

Frazer Cameron
Frazer Cameron

"When I was a kid, my mother would take me to Fisherman's Wharf for my birthday, and I always got Dungeness crab. They're a lot of work, and it would take an hour to get all the meat out, but it was so good."

(To read a profile of chef Frazer Cameron, click here.)

For his version, Cameron opts for king crab so diners aren't as burdened with the shelling process. Teamed with shrimp, littleneck clams, mussels, corn, potatoes, French green beans, and andouille sausage swimming in a buttery broth, it's a dish perfect for rolling up your sleeves, putting elbows on the table, and lingering.

Make sure seafood's purchased from a reputable source. Mussels and clams should be tightly sealed. If there are any openings between the shells, do not use them.

King Crab Boil (1-2 servings)

1 cup water 2 to 3 teaspoons Old Bay seasoning 4 tablespoons clarified butter 1 pound king crab, cut into pieces, shells split 2 medium red pototoes, parboiled 2 small ears corn 1/4 pound andouille sausage, sliced 5 medium shrimp, shelled 6 mussels, tightly closed 6 littleneck clams, tightly closed a handful of French green beans crusty bread

1. In a 4-quart pot, combine water, seasoning, and butter. Bring to a boil. Add crab. Simmer until crab's shell begins to brighten.

2. Add potatoes and corn. Cover, simmering for five minutes.

3. Add andouille, mussels, clams and green beans. Cover and steam until mussel and clam shells open.

4. Place all ingredients in a large serving bowl. Ladle cooking liquid into the bowl. Serve with crusty bread for dipping.

Et voilà!
Et voilà!