COOK IT.
Dungeness Crab flourishes around the Pacific coast, mainly the Washington, Oregon, and North-Central California coasts. If you’re not able to source fresh crab, they can typically be found frozen at your local fish market or high-end grocer.
It is recommended to use Cherry Blend Hardwood Pellets with this recipe as it is light and won’t overpower the crab meat.
Place your crab belly-side up on a work surface. Pull off the triangular-shaped belly flap (called the apron) and drain if needed.
Flip the crab over and, using your thumb, gently remove the carapace (main shell). Scrape out grills, mandibles (mouthpieces) and any remaining debris from the body of the crab then rinse under cold water. All that should remain are clean shell and legs.
Place a saucepot on the grill and add the crab or seafood stock, mirin, soy sauce, ginger, sesame oil, and lime juice, and bring to a boil.
Place the crabs, shell-side up, in a deep pan on the grill. Pour the stock mixture over the crab. Close grill cover and steam the crabs until they are just cooked through, about 30 minutes, flipping the crabs halfway through cooking. Remove from grill and transfer crabs to a platter.
Strain the steaming liquid into a bowl. Return the liquid to the roasting pan and whisk in the honey, black pepper, and chili flakes. Bring to a boil and simmer until slightly reduced, about 10 minutes. Whisk in the butter.
Using your hands, halve the crabs and place in large serving bowl or platter. Pour the sauce over the crab and garnish with fresh cilantro.