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This whole Dungeness crab is roasted in a fragrant garlic sauce with white wine, rosemary, thyme, and Szechwan peppercorns for complex flavor with minimal hands-on work. The result is succulent, deeply flavored meat that pulls cleanly from the shell.
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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.
Written automatically by CookOS, not by the creator.
Store leftover crab meat in an airtight container in the refrigerator for up to 2 days; reheat gently in the garlic sauce over low heat.
Written automatically by CookOS, not by the creator.
The shell turns bright orange-red and meat pulls easily from the shell when fully cooked. Internal temperature should reach 145°F.
Yes, crab innards (roe or hepatopancreas) are optional and can be added to the garlic sauce for richness and authentic flavor.
Szechwan peppercorns add a distinctive numbing, citrusy heat that complements the sweetness of crab meat and depth of garlic.
Cook fresh for best texture and flavor. Leftover crab meat can be refrigerated up to 2 days and used cold in salads or pasta.
Dry white wine like Sauvignon Blanc or Pinot Grigio balances the richness of crab butter and doesn't overpower the delicate meat.
