Quick and Delicous Oven-Roasted Dungeness Crab
This is one of my favorite seasonal dishes. Who doesn’t like fresh dungeness crab? I like this recipe because it is quick and satisfying. At $9.99 per pound at our local fresh seafood market, it actually saves me money because I feel like I am eating dinner out at an expensice seafood restaurant. We pair it with our choice of white wine such as a Sauvignon Blanc that we have on hand and avoid restaurant pricing too. I’m frugul but I love great things!
When I purchase the crab, I ask my them to break the whole crab into two pieces. These allows the oil, garlic and herbs to soak in while the oven is getting to temperature. When baking the crab, you will know it is done when you hear it start crackling. The remaining shell will be very briitle making it simple to get to that yummy crab.
Here is the recipe –
Prep Time: 10 minutes
1/4 cup olive oil*
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley 1 tablespoon minced shallot (optional)
1 1/2 teaspoons dried crushed red pepper (optional)
2 large (about 4 1/2 pounds) Dungeness crabs, cleaned, and cracked
Salt and pepper to taste
*I am generous with the olive oil. After the crab is cooked, I plate it and then pour the extra oil into dipping dishes. This is used for both extra ti dip the crab into for more goodness and also to dip a warm baquette or fresh potato roll.
Preheat oven to 450 degrees F.
Mix all ingredients, pour over crab in a bowl, turn a few times to let the juices soak into the crab. Place on baking sheet and place into the oven until it starts to crackle!
Generous amout of oil
Lesser oil-you decide