Dungeness Dungeness Crabs With White Wine Garlic Recipes

GARLIC AND CHILE ROASTED DUNGENESS CRABS

Steps:

• Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle.
• Preheat the oven to 450 degrees F.
• When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife.
• Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.

DUNGENESS DUNGENESS CRABS WITH WHITE WINE-GARLIC

Steps:

• Prepare the grill for direct cooking over high heat (450° to 550°F).
• To kill each crab, place it on its back and hold it down with a large cleaver. Use a hammer to tap the top edge of the cleaver and cut the crab in half lengthwise all the way through. Remove and discard the dangling tail flaps and mouth parts. Turn the crab over. Pull off and discard the top shell. Remove and discard the gills. Rinse each half of the crab under cold running water and use your finger to scoop out and discard the dark viscera. Slice each half into five pieces by cutting between each leg and through the body. Using the hammer again (or a nutcracker or crab cracker), crack each section of each leg to make eating easier after the crabs are cooked.
• In a 12-inch cast-iron skillet combine the butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well.
• Place the skillet over direct high heat and cook, with the lid open, until the butter melts and the garlic turns golden, 2 to 3 minutes. Add the wine and cook until it comes to a boil. Remove the skillet from the grill and set it down on a heat-proof surface.
• Grill the crab pieces over direct high heat, with the lid open, for about 4 minutes, turning once, and then move them to the skillet. Return the skillet over direct high heat and gently turn the crab pieces with tongs to coat them with the sauce. Cook until the liquid boils and the crab is fully cooked, 2 to 3 minutes. Serve warm with pieces of bread to dip into the liquid remaining in the skillet.

KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE

Steps:

• Crabs: Depending on where you get the crabs they could be alive or preboiled.
• If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
• Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
• In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
• Preheat the oven to 325 degrees F.
• Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

GARLIC ROASTED DUNGENESS CRAB

Steps:

• Preheat the oven to 500°F.
• Heat butter, oil, and garlic is a large saucepan over medium-high heat. Add crabs, 2 at a time, toss well, season with salt & pepper.
• Transfer to a large baking pan. Roast about 12 minutes, tossing well halfway through. Warm butter mixture, add lemon juice and parsley.
• Arrange crabs in a large shallow bowl & drizzle butter mixture over. Serve immediately with chunks of hot bread and a nice white wine.