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This roasted Dungeness crab features whole cooked crabs tossed with toasted fennel, fresh thyme and parsley, red pepper flakes, and olive oil—a spicy, aromatic dish that shines on its own or over pasta.
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Combine fennel seeds, parsley, thyme, garlic, red pepper flakes, and oil in a food processor. Pulse until puréed.
Pull top shell off crabs and remove gray gills. Scoop out and discard any soft fat. Crack legs with a nutcracker and split crabs in half down middle. Place in a shallow baking dish, pour marinade over crabs, cover, and refrigerate for 2 hours.
Preheat oven to 400°. Roast crabs, uncovered, until golden brown, about 10 minutes. Cut crabs into sections between the legs and garnish with lemon quarters.
Written automatically by CookOS, not by the creator.
Serve immediately. Leftover crab meat can be removed, chilled in an airtight container for up to 2 days, and eaten cold or gently reheated in a 300°F oven with a drizzle of oil.
Written automatically by CookOS, not by the creator.
Yes, use thawed, pre-cooked frozen crab. Thaw completely in the refrigerator before proceeding; the roasting time may be slightly shorter since the crab is already cooked.
The crab meat should be heated through and the aromatics fragrant, typically 8–12 minutes depending on oven temperature. The shell may char slightly, which adds flavor.
Yes, combine the crushed fennel, herbs, garlic, red pepper flakes, and olive oil up to 4 hours ahead; store at room temperature, then toss with the crab just before roasting.
The recipe does not specify an oven temperature; typically 400–425°F is suitable for heating pre-cooked whole crabs with aromatics in 8–12 minutes.
No, this is a seafood dish. The crab is the main ingredient.
