Oven-Roasted Dungeness Crab

READY IN: 35mins
Recipe by carmenskitchen

A recipe from Epicurious online.

Top Review by Scoutie

Yummm!! Have made this twice now, and the second time I used half lemon and half orange juice,then added about 1/2 cup of dry white wine to the crabs before putting them in the oven. Next time I will double the garlic and reduce the red pepper to 1/2 teaspoon. I think this would work well with snow crab or king crab too. Double the sauce...with a crusty sourdough bread you will need it for delicious dipping! Thanks for posting carmen.

Ingredients Nutrition

  • 14 cup butter
  • 14 cup olive oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced shallot
  • 1 12 teaspoons dry 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
  • 12 cup blood orange juice or 12 cup regular orange juice
  • 1 teaspoon finely grated blood orange peel or 1 teaspoon regular orange peel


  1. 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.
  2. 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.

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