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Big Boy’s Kunde Family Crab


5 Dungeness crabs


2 stalks celery
1/2 yellow onion
1/2 bunch of fresh Italian parsley
2 cloves garlic
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup apple cider vinegar
Juice of 2 lemons
1 lg tsp horseradish – prefer Beaver brand
Salt and pepper



Brush crab shells, rinse, crack and place in a large glass or wooden bowl. Finely chop the celery, onion, parsley and garlic. I use my Cuisinart to get a nice fine even chop.

Add the oils, vinegar, lemon juice, horseradish and pour over the cracked crab. Salt and pepper to taste.

Cover and put in the refrigerator, stirring every few hours. The longer it sits the better it gets! Serve alongside fresh sourdough French bread and you’ve got a traditional Kunde family meal. Serves 4-6.

Serve with:

Kunde Family Winery Chardonnay – Wildwood Vineyard