But you must also have heart for cooking. Imagination is required, and, (Julia Child had it right and said it best), “the courage of your convictions.”
This Oven-Roasted Garlicky Dungeness Crab recipe is down-to-earth easy yet sophisticated and incredibly finger-licking delicious. This recipe is a take from chef Cat Cora’s “Buon Natale” crab recipe, featured on the Food Network, The Best Thing I Ever Ate show, “The Best Thing I Ever Made for the Holidays” episode.
Of crabs; it is recommended that the best time of the year to buy fresh crabs is in the months with the letter “R”. So this is the time to take advantage; stores that carry seafood seem to have crabs aplenty. So impress your family and friends and get your belly’s fill this Christmas holiday!
Come; take a comfortable seat at our cozy table. Dinner is served!
This recipe serves 4
Adjust your oven rack to just below the middle section of the oven, and preheat the oven to 500 degrees
1/2 cup (1 stick) butter
1/2 cup good-quality olive oil
1/4 cup garlic, [measured] minced
1 large bulb shallot, minced
1 tablespoon (or to personal taste) red pepper flakes
2 tablespoons fresh thyme (leaves only)
1/3 cup fresh parsley, chopped
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 tablespoon sea or gray salt
4 large Dungeness crabs (about 1-1/2 pounds each), cooked, cleaned, and lightly cracked
- In a large ovenproof skillet, on the large burner and over medium heat, add all ingredients (but NOT the crabs), and sauté until shallots appear translucent.
- Turn off the heat and add the crabs; gently toss with tongs, making sure all pieces are coated with the butter mixture.
- Place skillet in the oven and roast crabs about 14 minutes, tossing once halfway into roasting.
1 cup good-quality dry white wine
1/2 cup orange juice
- Transfer the crabs to a large platter and cover to keep warm.
- Place the hot skillet back on the large burner and bring butter mixture to a boil over medium-high heat. Add wine and orange juice; boil sauce until it is reduced by about half. This should take about 5 minutes or so.
- Immediately pour this wine-butter sauce over the crabs and serve right away.
Serve with hunks of French bread for dipping into the wine-butter sauce, or serve with thick slices of warm garlic bread, if you can stand more garlic! This should definitely keep the vampires away.
Cook with heart; eat with gusto. Buen Provecho!