Roasted Citrus Dungeness CrabCourse: DinnerCuisine: AmericanDifficulty: Easy
This recipe came out close to 20 years ago in Bon Appetit. I made it for Valentine’s Day for my husband and he still begs for it. I have made it for our family and our kids love it. It is an amazing recipe with very little effort. If you buy the crabs cooked, cleaned and cracked the rest is easy. Serve this with warm sourdough and you can’t go wrong. Shallow bowls work best as the pan juices are so good. This is a favorite Valentine’s Day recipe.
1 /4 cup butter (1/2 a stick)
1/4 cup olive oil
2 Tablespoons minced garlic
1 Tablespoon minced shallot
1 1/2 teaspoons crushed red pepper flakes
1 lg Dungeness crab, cooked, cleaned and cracked (about 4 1/2 lbs)
2 Tablespoons chopped fresh thyme, divided
2 Tablespoons chopped fresh parsley, divided
1/2 cup fresh squeezed blood orange juice or regular orange juice
1 teaspoon finely grated blood orange peel
- Preheat oven to 500. Melt butter with oil in a heavy large ovenproof skillet over medium high heat. Stir in garlic, shallot, and dried red pepper flakes. Mix well and add crabs, toss to combine, sprinkle with salt and fresh ground pepper. Sprinkle with 1 Tablespoon each of thyme and parsley. Stir well to combine. Place the skillet in the oven and roast crabs until heated through, stirring once, about 10-12 minutes.
- Using tongs transfer crabs to a serving dish. Add orange juice and peel to skillet and bring to a boil. Boil sauce until reduced by half about 5 minutes. Spoon over crabs and sprinkle with remaining Tablespoons of thyme and parsley.
- Serve in warmed bowls with crusty bread and a beautiful bottle of wine.