B.C. recipes: Chilled Dungeness crab with Fanny Bay mango-chili aioli

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      Here’s a cool way to serve seafood on hot days.

      Fanny Bay Oyster Bar and Shellfish Market executive chef Tommy Shorthouse is sharing his recipe for Dungeness crab, served chilled and alongside mango-chili aioli.

      Chilled Dungeness crab with Fanny Bay mango-chili aioli 

      Serves: 4 to 6 people 

      2 freshly cooked and cleaned Dungeness crab  
      1/2 cup mango (no skin)  
      1 lime (zested and juiced) 
      2 cloves garlic (minced) 
      1/2 tbsp crushed Calabrian chili (sambal would also work as a substitute) 
      1.5 cups mayonnaise 
      1 tbsp honey 
      3 tbsp olive oil 
      pinch salt and pepper 
      1 tbsp finely chopped cilantro  

      Chill your freshly cooked and cleaned crab in the fridge (crab instructions below).
      In a blender, combine the mango, honey, olive oil, lime zest and juice, garlic, and chili. Blend until smooth and well combined.  
      Place mayonnaise in a medium bowl and pour the mango mixture from the blender in, whisking to combine.  
      Add salt and pepper to taste, as well as the chopped cilantro. 
      Take your chilled crab from the fridge and crack it, serve fresh with the aioli as a dipping sauce. 
      This aioli is best the next day and can keep up to 3 to 5 days in the fridge. (This recipe is great for dipping cooked seafood, hot or cold. It can be used as a dressing for summer salads or even a topper for grilled chicken). 

      How to prepare your crab
      Select crab or crabs you wish to cook and submerge in ice water to put it to "sleep". (This will ensure the crab doesn't suffer and keep the legs from falling off as a self-defense or preservation reaction.) 
      You will want to have a large pot to poach your crabs in.
      (Similar rule to cooking pasta, you will want 4 to 5 parts salted or seasoned water to the product you are cooking.)
      This will allow even cooking and the ability to have the water completely encompass the crab.
      Season your water with salt, lemon, bay leaf, or any other flavorings you desire and bring to a gentle simmer. 
      While pot of water is coming up to temperature, clean your crabs by placing the crab(s) on its stomach. While firmly holding down all the legs on one side, pull off the crabs top shell by pulling up and away from the body. 
      Once shell has been removed, discard of any green/tan colored liquid, the gills located on both sides of the crab, and the small flap located on the bottom of the crab body. For the more adventurous, leave the golden yellow/white fat located on the head of the crab (it offers such a burst of crab and seafood flavor).
      Once you have cleaned your crab to your desired preference, remove the elastics the crabs have over their two claws and slowly place it—don't throw or toss—into your simmering pot of seasoned water. 
      Cook the crab for roughly 12 to 15 minutes (or roughly 17 to 18 minutes for two crabs). 
      Remove crab(s) from cooking liquid and either serve immediately with a sauce and sides of your choice or chill in a bowl of ice water and serve cracked/chilled or even de-shell the crab to have with a salad, seafood cocktail, crab cake, or any other application you desire. 
      Cooked and chilled crab can last in the fridge for up to two days. 

      Chilled Dungeness crab with Fanny Bay mango-chili aioli