Oven-Roasted Dungeness Crab
- 1/4 cup butter - (1/2 stick)
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 tablespoon minced shallot
- 1 1/2 teaspoons dried crushed red pepper
- 2 large Dungeness crabs cooked, cleaned, and cracked - (abt 4 1/4 lbs)
- 2 tablespoons chopped fresh thyme divided
- 2 tablespoons chopped fresh parsley divided
- 1/2 cup blood orange juice (or regular orange juice)
- 1 teaspoon finely-grated blood orange peel (or regular orange peel)
Preheat oven to 500 degrees. 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.
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.
This recipe yields 2 servings.
Dungeness Crab: These large crabs are prized for their sweet, tender meat. They're named for Dungeness, Washington, where they were first harvested commercially, but they are caught in the Pacific Ocean all the way from Alaska to Mexico.