Oven-Roasted Crab

Name: Oven-Roasted Crab
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams butter (1 stick); 1 teaspoon chili flakes; 6 servings Reserved crab juices; 4 slices crusty bread, toasted, rubbed with garlic cloves and drizzled with olive oil; 2 kgs Dungeness crabs or 2 (2 pound) crabs, cooked, cleaned (reserve juices and tomalley); 3 Tbsps roughly chopped Italian flat-leaf parsley; 1 Tbsp chopped fresh thyme leaves; 1 teaspoon chopped fresh thyme leaves; 5 garlic cloves, minced; 1 teaspoons kosher salt; 1 slice Lemon or wedges, for garnish; 1 Tbsp fresh lemon juice; 4 Tbsps fresh lemon juice; 2 Tbsps lemon zest (about 4 to 5 lemons); 237 milliliters mayonnaise or aioli; 4 Tbsps olive oil; 1 teaspoon freshly cracked black pepper; 6 servings Salt and freshly cracked black pepper; 6 servings Reserved tomalley

Oven-Roasted Crab is a pescatarian main course. One portion of this dish contains about 63g of protein, 57g of fat, and a total of 885 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up garlic cloves, dungeness crabs, lemon zest, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Crack the crab reserving the juices and tomalley. Set aside.

Ingredients you will need

Crab

Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot.

Ingredients you will need

Sauce

Equipment you will use

Wooden Spoon

Sieve

Pot

Add the chili flakes, thyme, garlic, and lemon juice.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Garlic

Thyme

Mix in the reserved crab juices and bring to a quick simmer over low heat. Give it a final quick stir and remove the pan from the heat.

Ingredients you will need

Crab

Equipment you will use

Frying Pan

Pour the tomalley mixture into a small mixing bowl and allow it to cool. (Start roasting the crab once the tomalley sauce is cooling.) As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper. Taste and add more salt, pepper, or thyme, if you like.

Ingredients you will need

Salt And Pepper

Mayonnaise

Pepper

Aioli

Sauce

Thyme

Crab

Salt

Equipment you will use

Mixing Bowl

Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F.

Equipment you will use

Oven

On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot.

Ingredients you will need

Lemon Zest

Olive Oil

Butter

Garlic

Thyme

Equipment you will use

Oven

Frying Pan

Add crab pieces and season with salt, pepper, to taste, and mix well.

Ingredients you will need

Pepper

Crab

Salt

Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown. (Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily.)

Ingredients you will need

Garlic

Crab

Equipment you will use

Oven

Frying Pan

Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.

Ingredients you will need

Lemon Juice

Parsley

Crab

Equipment you will use

Oven

To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves.

Ingredients you will need

Sauce

Crab

Equipment you will use

Bowl

Garnish the platter with lemon wedges and slices of garlic-rubbed toast.

Ingredients you will need

Lemon Wedge

Garlic

Toast

Serve immediately.

Equipment

Ingredients

Servings:

113grams

butter (1 stick)1teaspoon

chili flakes 6servings

Reserved crab juices 4slices

crusty bread, toasted, rubbed with garlic cloves and drizzled with olive oil 2kgs

Dungeness crabs or 2 (2 pound) crabs, cooked, cleaned (reserve juices and tomalley)3Tbsps

roughly chopped Italian flat-leaf parsley 1Tbsp

chopped fresh thyme leaves 1teaspoon

chopped fresh thyme leaves 5

garlic cloves, minced 1teaspoons

kosher salt 1slice

Lemon or wedges, for garnish 1Tbsp

fresh lemon juice 4Tbsps

fresh lemon juice 2Tbsps

lemon zest (about 4 to 5 lemons)237milliliters

mayonnaise or aioli 4Tbsps

olive oil 1teaspoon

freshly cracked black pepper 6servings

Salt and freshly cracked black pepper 6servings

Reserved tomalley

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.

Trentadue La Storia Chardonnay

The 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.