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Roasted Dungeness Crab
Description:
Whole roasted crab isn't something you think of making every day, but once you try this recipe, you'll be adding it to your menu more often. The crab meat is tender and sweet, begging to be drenched in rich garlic butter and fed to your dining companion! Mmmm...
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Ingredients: Print Ingredients
2 live, whole, large Dungeness Crabs (two+ pounds each)
Olive Oil
Salt
Savory Garlic Butter
2 Tbsp. olive oil
1 sprig fresh rosemary, finely chopped
1 medium shallot, finely chopped
2 Tbsp. Szechwan peppercorns
1/4 cup white wine
1/4 cup (1/2 stick) butter
1 Tbsp. garlic salt
4 to 6 garlic cloves, roasted and mashed
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Prepare:
Plunge the crabs in boiling water for about 10 minutes, until they turn bright red in color. Remove from the pot and immerse in iced water for 3-4 minutes. With your thumb and index finger, pry open the head (being careful to keep it in one piece!), remove the guts. Under running water, wipe the head area clean. Save the head piece. Place cleaned crabs in a baking dish and set aside.
Prepare the garlic butter before continuing - as follows:
In a deep saucepan over medium heat, sauté chopped shallot with the rosemary and peppercorns, stirring often until the shallots are soft and translucent, about 5 minutes. Deglaze the pan with a splash of white wine, and then stir in the butter and garlic salt. Simmer on low heat for 10 minutes. Remove from heat, skim any clumps from the top, and cool for 3-4 minutes. Strain through a sieve or cheese cloth, and whisk in the mashed garlic.
Place the crabs in a large oven skillet, generously ladle the garlic butter over them, and cook for 15 to 20 minutes at 325 degrees. Reserve remaining garlic butter for later.
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How To Serve:
Arrange the crabs on a large serving dish, sprinkle with garlic salt, then place the empty head shells back on top. Brush the shell with a few drops of olive oil to give it a beautiful shine, then sprinkle chopped parsley over the whole plate.
Serve immediately, with extra garlic butter for dipping.
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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