Oven-Roasted Dungeness Crab
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- Servings: 2
The California Dungeness Crab season begins in mid-November and technically runs to June with 80 percent of the Dungeness crab being brought in by the end of December. Being a huge fan of roasted crab, I always feast on it at its peak when it’s bountiful in the markets and inexpensive. I tend to be relatively generous when entertaining; often allotting one crab per guest. If you throw in a few sides like roasted baby Yukon potatoes, sautéed dandelion greens, and sour baguette, you’ve got yourself a “crab feast!” The buttery sauce that coats the crabmeat and shells is part of the pleasure. Have plenty of damp napkins on hand.
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 thyme, divided
- 2 tablespoons chopped fresh parsley, divided
- 1/2 cup blood orange juice or regular orange juice
- 1 teaspoon finely grated blood orange peel or regular orange peel
Preparation
- 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.
Tips
CHEF DORSEY’S TIP: Always keep crab refrigerated on ice to preserve its freshness, as it is extremely perishable.Reviews (0)
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