Oven-Roasted Dungeness Crab |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup (1/2 stick) butter | 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 (about 4-1/4 pounds) |
| 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 | ||
| 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. |