This Month’s Recipe

This is the season for Crab!!! I just made this last night for me and my husband. It was fabulous!! All you need is a roaring fire and a bottle of wine! French bread and a salad is good too.


Oven-Roasted Dungeness Crab
Bon Appétit | February 2005

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88% would make it again

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Oven-Roasted Dungeness Crab
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at a glance
main ingredients
Orange, Citrus, Garlic, Shellfish, Crab


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Simply Romantic, Simply Romantic Dinner

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enlarge image yield: Makes 2 servings

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and… more ›
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Ingredients1/4 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
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PreparationPreheat 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.

Dungeness crab:
These large crabs are prized for their sweet, tender meat. They’re named for Dungeness, Washington, where they were first harvested commercially, but they are caught in the Pacific Ocean all the way from Alaska to Mexico.

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