Famous Roast Garlic Crab For Four Recipes

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GARLIC CRAB



Garlic Crab image

This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice.

Provided by Jessica

Categories     Crab

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

8 crabs, cleaned and cracked
1 whole bulb of garlic, finely chopped
1 small onion, chopped
1 -2 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon red chili pepper flakes
chopped parsley
lemon slice

Steps:

  • Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
  • Be sure to watch carefully and cook until onions and garlic turn golden brown.
  • Remove from oven, add crab and blend thoroughly.
  • Make sure the crab (shells and all) is coated.
  • Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
  • After the crab has been heated throughout remove from oven.
  • Garlic sauce should be braised onto the shell of the crab.
  • Serve as soon as possible, sprinkled with parsley and garnished with lemon.

GARLIC ROASTED CRAB



Garlic Roasted Crab image

Crustacean restaurants in CA are famous for their garlicky roasted crab, which is a highly guarded secret recipe. This recipe is a great substitute. I especially like to make it on a cold day, and it ranks high on my all-time favorite recipes list.

Provided by Northwest Lynnie

Categories     Crab

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

4 (1 1/4 lb) fresh cooked and cleaned dungeness crabs
6 tablespoons unsalted butter
6 tablespoons extra virgin olive oil
4 garlic cloves, peeled and finely minced
salt
fresh ground pepper
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh parsley

Steps:

  • Preheat oven to 500*.
  • In a very large oven-proof bowl, place butter and olive oil.
  • Put in oven to melt butter and heat bowl (the bowl needs to be hot when you add the crab).
  • Break crab legs apart from body, and break body into 2 sections per crab, but do not remove meat from shell.
  • Stir crab into hot butter and olive oil mixture; sprinkle in minced garlic and salt and pepper to taste.
  • Toss everything together well.
  • Bake for 6 minutes and toss well again.
  • Bake another 6 minutes, until crab is heated through and garlic is light brown.
  • Remove from oven and top with lemon juice and parsley; toss again.
  • Serve from hot bowl with lots of napkins and artisanal French or sourdough bread (such as La Brea Bakery's) to soak up the delicious juices.

FAMOUS ROAST GARLIC CRAB FOR FOUR



Famous Roast Garlic Crab for Four image

Provided by Michael Chiarello : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

4-5 garlic cloves
6 Tbs. unsalted butter
6 Tbs. extra-virgin olive oil
4 Dungeness crabs, about 1-1/4 lbs. each, cooked, cleaned and cracked
sea salt (preferably Gray salt) and freshly ground pepper
3 Tbs. freshly squeezed lemon juice
1/4-cup finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 500 degrees F.
  • Heat the butter, olive oil and garlic in a very large ovenproof saute pan over medium-high heat until hot. You may need two pans for this. Add the crab, season to taste with salt and pepper and toss well.
  • Transfer to the oven and roast until the garlic turns light brown and the crab is heated through (about 12 minutes). Toss once halfway through. Pour the contents of the pan into a large warm serving bowl, add the lemon juice and the parsley and toss well.

FAMOUS ROAST GARLIC CRAB



Famous Roast Garlic Crab image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

6 Dungeness crabs, about 1 1/4 pounds each, cooked, cleaned, and cracked
3 cups extra-virgin olive oil
20 garlic cloves, finely minced
Gray salt and freshly ground pepper
1 cup freshly squeezed lemon juice
1 cup finely chopped fresh flat-leaf parsley
8 (#10) tin cans, lined with newspaper

Steps:

  • Cleaning dungeness crab:
  • Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside.
  • Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.

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