Roasted Dungeness Crab

  • Serves

    serves 4

Chef Reed Hearon serves this spicy dish at Rose Pistola's, his San Francisco eatery.


  • 1 tsp. fennel seeds, toasted and crushed
  • 1 bunch fresh parsley, trimmed
  • 2 tsp. fresh thyme leaves
  • 2 cloves garlic, peeled
  • 1 tbsp. red pepper flakes
  • 13 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 (2-lb.) dungeness crabs, cooked
  • 1 lemon, quartered


Step 1

Combine fennel seeds, parsley, thyme, garlic, red pepper flakes, and oil in a food processor. Pulse until puréed.

Step 2

Pull top shell off crabs and remove gray gills. Scoop out and discard any soft fat. Crack legs with a nutcracker and split crabs in half down middle. Place in a shallow baking dish, pour marinade over crabs, cover, and refrigerate for 2 hours.

Step 3

Preheat oven to 400°. Roast crabs, uncovered, until golden brown, about 10 minutes. Cut crabs into sections between the legs and garnish with lemon quarters.