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Oven-roasted Dungeness Crab
The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread.
Here's what you need:
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1/4 cup (1/2 stick) butter |
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1/4 cup olive oil |
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2 tablespoons minced garlic |
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1 tablespoon minced shallot |
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1 1/2 teaspoons dried crushed red pepper |
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2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds) |
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2 tablespoons chopped fresh thyme, divided |
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2 tablespoons chopped fresh parsley, divided |
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1/2 cup blood orange juice or regular orange juice |
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1 teaspoon finely grated blood orange peel or regular orange peel |
Here's what you do:
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.
Note: Dungeness crab is prized for it's sweet, tender meat. They're named for Dungeness, Washington, where they were first harvested commercially, but they are caught in the Pacific Ocean all the way from Alaska to Mexico. Season is December until March here in Oregon.
Makes 2 servings.
Source: Bon Appétit - February 2005