 Garlic-Roasted Dungeness Crab
This sounds delicious!
Garlic-Roasted Dungeness Crab
Brian Poor
2 whole, live Dungeness crab
* cup minced fresh garlic
* cup minced fresh ginger
1 cube real butter
1 tablespoon sea salt or kosher salt or 2 teaspoons table salt
2 teaspoons fresh ground black pepper
1 cup minced white or yellow onion
1 cup dry white wine (Pinot Gris, Chardonnay, Semillon)
juice of 1 lemon
Preheat oven to 375 degrees. The crabs need to be alive and kicking. Hold the crab firmly with one had and pull the shell off with your other hand. Grasp the legs in both hands and lift up which will snap the crab in half. You will have a half or a crab in either hand and he will have stopped struggling. Shake the legs under cold running water to remove the guts.
Lay the half crabs on a firm surface and with a cleaver or heavy knife, cut between each leg to separate into 10 legs and claws. Use the backside of the cleaver or knife to smack each leg and joint to slightly expose the ivory flesh of the crab. This will help the butter mixture to permeate into the meat.
Place a stovetop safe roasting pan over medium heat. Combine garlic, ginger, butter, onion, slat and pepper in the pan and sauté for 3 to 4 minutes only. Add the crab and stir well to coat all of the legs. Put into the 375 degree oven and roast for 15-20 minutes until shells are golden brown. You must stir the legs twice during the cooking process to help coat with the garlic mixture.
When crab is golden brown, remove and add white wine and lemon juice. Return to oven for 5 additional minutes. Serve crusty bread for dipping into the roasting pan juices.  |