One dungeness crab shell from one live dungeness crab
2 tablespoons sake
Directions
Insert knife into the crevice on underside of crab near abdominal segment. Twist firmly to separate shell from body of crab, taking care to preserve innards inside crab shell. Place shell directly over stove burner and turn heat on low. Add sake to shell. Cook until innards have just cooked through and are still tender, about 2 to 3 minutes. Liquids inside shell will begin bubble vigorously after 30 to 40 seconds. With oven mitts, remove shell from heat and place onto plate. Serve with rice or use as spread on toast.
