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Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab

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Photos: Vic Chin, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry

Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. 

A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.

Ginger Chile Dungeness Crab

Makes 4 servings

Chef Preeti Mistry's Ginger Chile Dungeness Crab.
Chef Preeti Mistry's Ginger Chile Dungeness Crab. (Vic Chin)


  • 2 Dungeness crabs, cooked and cleaned
  • ½ pound unsalted butter
  • 1 cup fresh curry leaves
  • ¼ cup ginger, minced
  • ¼ cup garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon Indian red chili powder
  • ¼ cup dry white wine
  • 1 lemon, cut in wedges
  • ½ cup cilantro


  1. Preheat oven to 350ºF.
  2. Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.
  3. Heat a large casserole dish over medium heat; add the butter and cook until melted.
  4. Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).
  5. Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).
  6. Add the crab to the butter mixture and toss to coat well.
  7. Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.
  8. Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.


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