Killer Crab Whole Dungeness Crab Roasted In Garlic Sauce Recipes

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OVEN-ROASTED DUNGENESS CRAB



Oven-Roasted Dungeness Crab image

Make and share this Oven-Roasted Dungeness Crab recipe from Food.com.

Provided by carmenskitchen

Categories     Crab

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dry 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 1/2 cup regular orange juice
1 teaspoon finely grated blood orange peel or 1 teaspoon regular orange peel

Steps:

  • 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.
  • 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.

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.

DUNGENESS DUNGENESS CRABS WITH WHITE WINE-GARLIC



Dungeness Dungeness Crabs With White Wine-Garlic image

This is a fantastic recipe, stolen from the pages of Weber Grill. If you are a lover of the Dungeness crab, you will love this. Very easy to prepare.

Provided by PACE6634

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 large live dungeness crabs
1/2 cup unsalted butter, cut into 8 equal pieces
2 tablespoons garlic, minced
1 finely grated lemon, juice and zest of
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup dry white wine
1 baguette, torn into bite-sized pieces

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.

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.

GARLIC AND CHILE ROASTED DUNGENESS CRABS



Garlic and Chile Roasted Dungeness Crabs image

Provided by Food Network

Categories     appetizer

Time 2h5m

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 10

1 1/2 teaspoons salt, plus more for cooking the crabs
1 lemon, thinly sliced
1 head garlic, minced, peels reserved
1 onion, minced, peel reserved
4 large Dungeness crabs*, 1 1/4 to 1 1/2 pounds each
1 cup (2 sticks) unsalted butter
1 cup olive oil
2 teaspoons crushed red pepper, or 6 to 8 fresh red chiles, such as serrano, minced and seeded, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped fresh parsley or cilantro leaves

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.

GARLIC ROASTED DUNGENESS CRAB



Garlic Roasted Dungeness Crab image

Make and share this Garlic Roasted Dungeness Crab recipe from Food.com.

Provided by southern chef in lo

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 dungeness crabs, cleaned, cooked & cracked
1/3 cup butter
1/3 cup olive oil
3 tablespoons minced garlic
salt & pepper
3 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley

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.

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