Oven Roasted Dungeness Crab

• For the Crab Pot
• 2 large live Crabs
• 1 lemon, strips removed
• 2T Zataranias Crab boil & 2T Salt
• 2 garlic cloves, smashed
• 1T vinegar
• For the Sauce
• 1/2 stick of unsalted butter
• 2T extra virgin olive oil
• 4 garlic cloves minced
• 1t red pepper flakes
• 1T fresh Tyme leaves
• 1/4 C Chopped Parsley (reserve some for garnish)
• 2T Chopped fresh herbs (Basil, Marjoram, Rosemary, etc...)
• 1 C dry white wine
• 1 Lemon, zest and juice

1. For the Crab Pot
2. In a large pot of water, add all ingredients except the crabs and bring to a rolling boil.
3. Hold the crab at the back of the shell and slip into the boiling water. Return to a simmer and cook 10-12 minutes
4. Carefully remove the crab from the hot water to a strainer, if possible, put outside to cool. (Helps with the smell too)
5. When the crabs are cool, rinse and scrub clean on the bottom.
6. For the Sauce
7. Meanwhile, melt butter in a sauce pan add the garlic and the olive oil, cook for 2 min.
8. Add the remaining ingredients, stir and remove from the heat and set aside.
9. Pre-heat the oven to 400u0b0
10. Clean the crabs, leaving the legs attached to the body. (you might want to cut in half at the body)
11. Lightly crack the large leg and claw sections (a nut cracker works great for this)
12. Arrange the crab in a baking pan stir and pour the sauce over the crab and bake for 10-12minutes
13. Remove from the oven to cool slightly before serving (you can serve at room temp quite nicely too)
14. To serve: Remove the crabs to a serving dish, ladel the sauce from the pan over them and sprikle with the remaing parsley.

live crabs, lemon, t, garlic, t, butter, t, garlic, red pepper, t, parsley, t, white wine, lemon

Taken from www.epicurious.com/recipes/member/views/oven-roasted-dungeness-crab-51569891 (may not work)