Roasted Dungeness Crab

Name: Roasted Dungeness Crab
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

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

Ingredients

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

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Instructions

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.

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