Recipe: Roasted Orange Garlic Crab
Although Dungeness crab prices have gone up 50 to 75 cents higher than they were a month ago, they are still cheap, and it is still Dungeness crab season in these parts. I love steaming them and enjoying them with a little butter and aioli, but I also like experimenting with new ways of cooking and enjoying crab. This recipe is rather easy, and wow, it’s supergood. Serve with a crispy white wine or a nice hoppy ale, and a crust of bread to soak up the orange garlic sauce.
Roasted Orange Garlic Crab
1/4 cup (1/2 stick) butter
1/4 cup olive oil
4 cloves garlic, minced
2 shallots, minced
2 large Dungeness crabs, cooked partway, cleaned, claws & legs removed, rib sections cut up in 2-inch chunks. Lightly crack the claws so that the crab meat inside will soak up the other ingredients.
2 tablespoons fresh thyme leaves
1/2 cup orange juice, freshly squeezed
Salt & pepper to taste
Fresh chopped parsley for garnish
Preheat oven to 500 degrees F. Melt butter and olive oil in Dutch oven over medium-high heat. Add the garlic and shallot. Add the crabs, the thyme, and the salt & pepper and stir to combine for a few minutes. Place the pot in the oven and roast for about 10 to 15 minutes until the crabs are heated thoroughly and all meat is opaque, not translucent.
Transfer crabs to a plate. Add the orange juice to the Dutch oven with all the cooking oils and seasonings and boil until the sauce is reduced in half, about 5 minutes or so. Spoon the sauce over the crabs, garnish with parsley, and enjoy.
(Image: Kathryn Hill)