 Oven-Roasted Dungeness Crab
Bon Appetit/February 2005
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 tarrgon vinaigrette and plenty of crusty sourdough bread.
(photo by: Pornchai Mittongtare)
Yeild: Makes 2 servings
ingredients
1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh tyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup orange juice
1 teaspoon finely grated orange peel
preparation
Preheat oven to 500 degrees. 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 half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaiing 1 tablespoon thyme and 1 tablespoon parsley and serve.
Dungeness crab:
These large crabs are prized for their sweet, tender meat. They are 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.
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