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Roasted Crab

By Kim Carlson, from the Culinate Kitchen collection

Serves	3 to 4
Total Time	20 minutes

Introduction

Our friend Paul Graebner adapted this recipe from Sunset magazine years ago, and served it to us for a New Year’s Day dinner — and we have been grateful ever since. For a crowd, this is an easy recipe to double (see note below) or even triple. Accompany the crab with a simple salad, lots of good bread for dipping in the delicious sauce, and goblets of white wine.

Ingredients

	2	Dungeness crabs, cleaned, cooked, and cracked
	6	Tbsp. butter
	⅓	cup extra-virgin olive oil
	6	cloves garlic, chopped
	2	tsp. red-pepper flakes
	~	Juice of 1 lemon
	⅓	cup cilantro, chopped

Steps

Preheat oven to 500 degrees.
Place crab, butter, oil, garlic, and red-pepper flakes in a roasting pan. Roast for 10 minutes, stirring every 2 or 3 minutes to coat crab with other ingredients.
Remove the crab from the oven. Squeeze lemon juice and sprinkle chopped cilantro over the top.
Serve immediately.

Notes

This recipe doubles nicely; allow 1 crab for every 2 people eating, although for hungry appetites 1 per person is a better number.

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