Heaven on a Plate: Garlicky, Buttery Dungeness Crabs

Whole Foods had cracked Dungeness crabs on sale last weekend, and we picked up some with the thought of using it in our Christmas Eve seafood stuffed shells. Upon doing a little research, I decided we had to enjoy them as is to appreciate the tender sweetness of the crabs. And best prepared simply with no more than garlic and butter. And lots of crusty bread. These exceeded all expectations and were extraordinary.

Oven-Roasted Dungeness Crab

Served 4, but original recipe indicates it serves 2

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

Few tablespoons of Sarah’s Sea Salt, Tuscan blend

Original recipe – 1 tablespoons chopped fresh thyme, divided

Original recipe – 1 tablespoons chopped fresh parsley, divided

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 salt, freshly ground black pepper, chopped thyme, and chopped parsley over crabs. Stir to combine.

Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.

Remove crabs from skillet, place on a platter, and serve butter in a bowl with lots of crusty bread. YUM.