Garlic Roasted Crab
"Crustacean restaurants in CA are famous for their garlicky roasted crab, which is a highly guarded secret recipe. This recipe is a great substitute. I especially like to make it on a cold day, and it ranks high on my all-time favorite recipes list."
photo by Chef Glamm
- Ready In:
- 27mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 (1 1/4 lb) fresh cooked and cleaned dungeness crabs
- 6 tablespoons unsalted butter
- 6 tablespoons extra virgin olive oil
- 4 garlic cloves, peeled and finely minced
- salt
- fresh ground pepper
- 3 tablespoons fresh lemon juice
- 1⁄4 cup finely chopped fresh parsley
directions
- Preheat oven to 500*.
- In a very large oven-proof bowl, place butter and olive oil.
- Put in oven to melt butter and heat bowl (the bowl needs to be hot when you add the crab).
- Break crab legs apart from body, and break body into 2 sections per crab, but do not remove meat from shell.
- Stir crab into hot butter and olive oil mixture; sprinkle in minced garlic and salt and pepper to taste.
- Toss everything together well.
- Bake for 6 minutes and toss well again.
- Bake another 6 minutes, until crab is heated through and garlic is light brown.
- Remove from oven and top with lemon juice and parsley; toss again.
- Serve from hot bowl with lots of napkins and artisanal French or sourdough bread (such as La Brea Bakery's) to soak up the delicious juices.
Questions & Replies
-
Do you use store bought already cooked crab or fresh RAW crab? Sorry I'm a novice cook
Reviews
-
I've made the dish 2X and it's super delicious and very easy to make. -
It was fantastic! I did'nt expect that it will turn out "very special" as i prepared it for a family who is very close to my??
-
That was by far the best crab that I've ever made. Instead of going to Crustaceans for Valentines day, we decided to stay at home. I must say that I impressed myself.
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Quick easy and delish! -
Wonderful!! This is great, I added a minced shallot and 1/4t of red pepper flakes.
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RECIPE SUBMITTED BY
Northwest Lynnie
United States
An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry.
Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings.
Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
