Garlic And Chile Roasted Dungeness Crabs Food

OVEN-ROASTED DUNGENESS CRAB

Steps:

• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
• Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

GARLIC ROASTED CRAB

Steps:

• Preheat oven to 500*.
• In a very large oven-proof bowl, place butter and olive oil.
• Put in oven to melt butter and heat bowl (the bowl needs to be hot when you add the crab).
• Break crab legs apart from body, and break body into 2 sections per crab, but do not remove meat from shell.
• Stir crab into hot butter and olive oil mixture; sprinkle in minced garlic and salt and pepper to taste.
• Toss everything together well.
• Bake for 6 minutes and toss well again.
• Bake another 6 minutes, until crab is heated through and garlic is light brown.
• Remove from oven and top with lemon juice and parsley; toss again.
• Serve from hot bowl with lots of napkins and artisanal French or sourdough bread (such as La Brea Bakery's) to soak up the delicious juices.

GARLIC ROASTED DUNGENESS CRAB

Steps:

• Preheat the oven to 500°F.
• Heat butter, oil, and garlic is a large saucepan over medium-high heat. Add crabs, 2 at a time, toss well, season with salt & pepper.
• Transfer to a large baking pan. Roast about 12 minutes, tossing well halfway through. Warm butter mixture, add lemon juice and parsley.
• Arrange crabs in a large shallow bowl & drizzle butter mixture over. Serve immediately with chunks of hot bread and a nice white wine.