Oven-Roasted Crab

Oven-Roasted Crab
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

1
Crack the crab reserving the juices and tomalley. Set aside.
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CrabCrab
2
Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot.
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SauceSauce
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Wooden SpoonWooden Spoon
SieveSieve
PotPot
3
Add the chili flakes, thyme, garlic, and lemon juice.
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Red Pepper FlakesRed Pepper Flakes
Lemon JuiceLemon Juice
GarlicGarlic
ThymeThyme
4
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.
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CrabCrab
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Frying PanFrying Pan
5
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.
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Salt And PepperSalt And Pepper
MayonnaiseMayonnaise
PepperPepper
AioliAioli
SauceSauce
ThymeThyme
CrabCrab
SaltSalt
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Mixing BowlMixing Bowl
6
Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F.
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OvenOven
7
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.
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Lemon ZestLemon Zest
Olive OilOlive Oil
ButterButter
GarlicGarlic
ThymeThyme
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OvenOven
Frying PanFrying Pan
8
Add crab pieces and season with salt, pepper, to taste, and mix well.
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PepperPepper
CrabCrab
SaltSalt
9
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.)
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GarlicGarlic
CrabCrab
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OvenOven
Frying PanFrying Pan
10
Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.
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Lemon JuiceLemon Juice
ParsleyParsley
CrabCrab
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OvenOven
11
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.
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SauceSauce
CrabCrab
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BowlBowl
12
Garnish the platter with lemon wedges and slices of garlic-rubbed toast.
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Lemon WedgeLemon Wedge
GarlicGarlic
ToastToast
13
Serve immediately.

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
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.
DifficultyExpert
Ready In1 h, 5 m.
Servings6
Health Score41
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