OVEN ROASTED DUNGENESS CRAB

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OVEN ROASTED DUNGENESS CRAB image

Categories     Shellfish

Yield 4

Number Of Ingredients 16

For the Crab Pot
2 large live Crabs
1 lemon, strips removed
2T Zataranias Crab boil & 2T Salt
2 garlic cloves, smashed
1T vinegar
For the Sauce
1/2 stick of unsalted butter
2T extra virgin olive oil
4 garlic cloves minced
1t red pepper flakes
1T fresh Tyme leaves
1/4 C Chopped Parsley (reserve some for garnish)
2T Chopped fresh herbs (Basil, Marjoram, Rosemary, etc...)
1 C dry white wine
1 Lemon, zest and juice

Steps:

  • For the Crab Pot In a large pot of water, add all ingredients except the crabs and bring to a rolling boil. Hold the crab at the back of the shell and slip into the boiling water. Return to a simmer and cook 10-12 minutes Carefully remove the crab from the hot water to a strainer, if possible, put outside to cool. (Helps with the smell too) When the crabs are cool, rinse and scrub clean on the bottom. For the Sauce Meanwhile, melt butter in a sauce pan add the garlic and the olive oil, cook for 2 min. Add the remaining ingredients, stir and remove from the heat and set aside. •Pre-heat the oven to 400º • Clean the crabs, leaving the legs attached to the body. (you might want to cut in half at the body) • Lightly crack the large leg and claw sections (a nut cracker works great for this) • Arrange the crab in a baking pan stir and pour the sauce over the crab and bake for 10-12minutes • Remove from the oven to cool slightly before serving (you can serve at room temp quite nicely too) • To serve: Remove the crabs to a serving dish, ladel the sauce from the pan over them and sprikle with the remaing parsley.

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