Dungeness Crab Butter Recipes

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OVEN-ROASTED DUNGENESS CRAB



Oven-Roasted Dungeness Crab image

Categories     Citrus     Garlic     Shellfish     Roast     Valentine's Day     Orange     Crab     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup blood orange juice or regular orange juice
1 teaspoon finely grated blood orange peel or regular orange peel

Steps:

  • Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
  • Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE



Killer Crab Whole Dungeness Crab Roasted in Garlic Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 to 4 servings

Number Of Ingredients 13

2 whole crabs (2 plus pounds each)
Crab butter
Crab innards (optional)
1/2 cup white wine
2 tablespoons olive oil
1 chopped medium shallot
1/2 sprig rosemary (chopped)
1 sprig thyme, leaves chopped
2 tablespoons Szechwan peppercorns
1/2 cup canola oil
1 tablespoon garlic salt
8 to 10 garlic cloves, roasted and pureed
Chopped parsley, for garnish

Steps:

  • Crabs: Depending on where you get the crabs they could be alive or preboiled.
  • If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
  • Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
  • In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
  • Preheat the oven to 325 degrees F.
  • Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

GARLIC ROASTED DUNGENESS CRAB



Garlic Roasted Dungeness Crab image

Make and share this Garlic Roasted Dungeness Crab recipe from Food.com.

Provided by southern chef in lo

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 dungeness crabs, cleaned, cooked & cracked
1/3 cup butter
1/3 cup olive oil
3 tablespoons minced garlic
salt & pepper
3 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 500°F.
  • Heat butter, oil, and garlic is a large saucepan over medium-high heat. Add crabs, 2 at a time, toss well, season with salt & pepper.
  • Transfer to a large baking pan. Roast about 12 minutes, tossing well halfway through. Warm butter mixture, add lemon juice and parsley.
  • Arrange crabs in a large shallow bowl & drizzle butter mixture over. Serve immediately with chunks of hot bread and a nice white wine.

DUNGENESS DUNGENESS CRABS WITH WHITE WINE-GARLIC



Dungeness Dungeness Crabs With White Wine-Garlic image

This is a fantastic recipe, stolen from the pages of Weber Grill. If you are a lover of the Dungeness crab, you will love this. Very easy to prepare.

Provided by PACE6634

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 large live dungeness crabs
1/2 cup unsalted butter, cut into 8 equal pieces
2 tablespoons garlic, minced
1 finely grated lemon, juice and zest of
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup dry white wine
1 baguette, torn into bite-sized pieces

Steps:

  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • To kill each crab, place it on its back and hold it down with a large cleaver. Use a hammer to tap the top edge of the cleaver and cut the crab in half lengthwise all the way through. Remove and discard the dangling tail flaps and mouth parts. Turn the crab over. Pull off and discard the top shell. Remove and discard the gills. Rinse each half of the crab under cold running water and use your finger to scoop out and discard the dark viscera. Slice each half into five pieces by cutting between each leg and through the body. Using the hammer again (or a nutcracker or crab cracker), crack each section of each leg to make eating easier after the crabs are cooked.
  • In a 12-inch cast-iron skillet combine the butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well.
  • Place the skillet over direct high heat and cook, with the lid open, until the butter melts and the garlic turns golden, 2 to 3 minutes. Add the wine and cook until it comes to a boil. Remove the skillet from the grill and set it down on a heat-proof surface.
  • Grill the crab pieces over direct high heat, with the lid open, for about 4 minutes, turning once, and then move them to the skillet. Return the skillet over direct high heat and gently turn the crab pieces with tongs to coat them with the sauce. Cook until the liquid boils and the crab is fully cooked, 2 to 3 minutes. Serve warm with pieces of bread to dip into the liquid remaining in the skillet.

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