Garlic Roasted Crab
By Shannon O'Donnell
Garlic roasted crab is a favorite menu item on many a restaurant in San Francisco, and while we enjoyed it while dining out on many occasions, it was quite a hit to the pocket-book! I found this recipe on-line, and haven't had to order it from a restaurant since. This version is so easy, so delicious, and SO much more affordable. I like to serve it for company, family-style, and let everyone dig in. Prepare to get messy, but it's worth it! This recipe serves 4.
GARLIC ROASTED CRAB
4 Dungeness crab, cleaned and cracked (or 3 sets King crab legs)
1 garlic bulb, minced
1 yellow onion, chopped
1/2 pound butter, softened
1/2 tsp salt
1/2 tsp fresh cracked pepper
1/4 tsp cayenne pepper
1 bunch fresh parsley, chopped
1/2 fresh lemon, sliced
1) Preheat oven to 500 degrees. Place garlic, onion, butter, salt, pepper and cayenne in a large roasting pan. Slide into oven and heat just a few minutes until butter melts and onions soften. Be careful not to burn onions and garlic!
2) Remove from oven and add crab to the pan, tossing to coat with the butter and onion mixture. Slide back into the oven and cook for 15 minutes, tossing every 5 minutes to coat the crab with the butter. This is a very hot oven temperature, so take care not to burn. Ideally you'd like the crab heated through and sauce braised onto the shells.
3) Remove from onion and sprinkle with parsley, tossing to coat. Transfer to a serving plate and garnish with lemon slices. Serve with more butter for dipping.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.