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Roasted Dungeness crab with garlic butter and chili is a quick, restaurant-quality seafood dish that gently reheats pre-cooked crab in a fragrant, spiced butter sauce. It delivers bold garlic and heat in under 15 minutes with minimal hands-on time.
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Preheat oven to 400°F (200°C).
If using whole cooked Dungeness crab, clean the crab by removing the top shell, gills, and rinsing under cold water. Split or leave whole as desired. If using clusters, leave as-is.
In a small saucepan over medium heat, melt butter. Add minced garlic and chili flakes and cook for 1–2 minutes until fragrant. Remove from heat and stir in lemon zest, lemon juice, and chopped parsley.
Place crab pieces on a large baking sheet or oven-safe dish. Drizzle lightly with olive oil and season with salt and pepper.
Spoon or brush the garlic butter mixture generously over the crab.
Roast in the preheated oven for 12–15 minutes, until the crab is heated through and the butter is bubbling.
Remove from oven and baste with any pan juices. Serve immediately with extra lemon wedges and crusty bread.
Written automatically by CookOS, not by the creator.
Store leftover roasted crab in an airtight container in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 5–8 minutes until warmed through.
Written automatically by CookOS, not by the creator.
Yes. Thaw crab completely in the refrigerator overnight or under cold running water before roasting to ensure even heating and prevent shells from cracking.
Roast until the butter is bubbling around the edges and the crab is heated through, about 12–15 minutes at 400°F. The meat should be warm throughout but not overcooked.
Yes. Prepare the garlic butter mixture (butter, garlic, chili flakes, lemon zest) up to 2 days ahead; refrigerate in an airtight container and bring to room temperature before roasting.
Crab clusters work perfectly and may roast slightly faster (10–12 minutes). Arrange them in a single layer and follow the same butter coating and roasting time.
Transfer crab to a serving platter, pour all pan juices and garlic butter over it, garnish with fresh parsley and extra lemon wedges, and serve warm with crusty bread for dipping.
