It's dungeness crab season for the west coast readers right now. Those succulent, sweet crabs are delicious delicacies that are looked forward to every year. Instead of just steaming the crab, why not try something different like roasting it. In this recipe, dungeness crab clusters are roasted with an aromatic concoction of butter, garlic, red pepper flakes and lemon juice. Bring the whole pan of roasted crab to the table and dip the meat into the mouth watering butter mixture. From one food lover to another, this outrageously good and simple recipe will have you licking your fingers dry!
Luckily, you don't have to be on the west coast to enjoy this recipe. This Examiner has been able to find dungeness crab clusters (legs) at the local Norfolk Farm Fresh and Harris Teeter. Whole dungeness crabs are a little harder to come by, but live ones (yes, alive and kicking) have been spotted at the Grand Mart International Market and Asian Market - both in Virginia Beach. Even if one can't find dungeness crab, any crab will do including our very own Chesapeake Bay blue crabs when in season.
Oven Roasted Dungeness Crab - serves 4 as an appetizer
- 4 dungeness crab clusters
- 2 sticks unsalted butter
- 4 cloves garlic, minced
- 1 lemon
- 1 tsp red pepper flakes (can add more or less depending on taste)
- Cast Iron Pan or Oven Proof Pan
- Chopped Parsley for garnish (optional)
Preheat an oven to 425 degrees.
In a cast iron or oven proof sauté pan, add the butter, garlic, red pepper flakes and the juice and zest of one lemon. Place in the preheated oven to melt and cook slightly; about 3 minutes.
Add the crab clusters to the melted butter and toss to coat. Roast in the oven, basting occasionally, until the crab is heated through; about 12-15 minutes. Remove from the oven and garnish with chopped parsley. Serve family style with a crusty piece of bread for mopping up the extra butter.
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