Chef Reed Hearon serves this spicy dish at Rose Pistola’s, his San Francisco eatery.
Roasted Dungeness Crab
Chef Reed Hearon serves this spicy dish at Rose Pistola's, his San Francisco eatery.
Yield: serves 4
- 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
- 1⁄3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 (2-lb.) dungeness crabs, cooked
- 1 lemon, quartered
- Combine fennel seeds, parsley, thyme, garlic, red pepper flakes, and oil in a food processor. Pulse until puréed.
- 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.
- 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.