Recipe slightly adapted from Bon Appetit magazine,
February 2005 and the
Epicurious.com website. 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
Photo by Christopher Hirsheimer.
This roast crab recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together.
An Evening for Valentines which includes this recipe.
Oven-Roasted Dungeness Crab
Yields: 2 servings
Prep time: 30 min
Cook time: 12 minutes
1/4 cup butter
2 tablespoons minced
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
2 large (about 4 1/2 pounds) Dungeness crabs, cooked
Salt and pepper to taste
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 zest or regular orange zest
Preheat oven to 500 degrees F.
Break the cooked crab into pieces, leaving shells on, and clean.
In a heavy large over-proof skillet over
medium-high heat, melt the butter with the olive oil. Stir in garlic, shallot,
and red pepper. Add crabs and sprinkle with salt and pepper. Sprinkle 1
tablespoon chopped thyme and 1 tablespoon chopped parsley over the crabs. Stir
to combine. Remove from heat.
Place the skillet in the oven and roast crabs
until heated through, stirring once, approximately 12 minutes. Remove from oven.
Using tongs, transfer the heated crabs to a large platter.
Add orange juice and zest to the same skillet; boil until sauce is reduced by
about half, approximately 5 minutes. Remove from heat and spoon the sauce over
the crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
Makes 2 servings.