Oven-Roasted Dungeness Crab
Bring the best of the Sonoma Coast to your table this holiday season! This Oven-Roasted Dungeness Crab is a winter standout, featuring succulent crab roasted on a bed of bright lemon slices and finished with a rich, aromatic garlic-butter sauce. It is the ultimate companion to our Sangiacomo Roberts Road Chardonnay.
Recipe Information
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Total Servings: 4
Ingredients
- 4 Dungeness crabs
- ½ cup butter
- 4 tbsp olive oil
- 10 cloves garlic (finely chopped)
- 1 cup Anaba Chardonnay
- 2 lemons, sliced (more if you wish to use for garnish)
- salt & pepper (to taste)
- fresh parsley (for garnish)
Directions
How to Clean Dungeness Crab
Bring a big pot of salted water to a boil. Add crab & bring it to a boil. Cook 5 minutes at medium/high heat.
Immediately place crab in ice water to stop the cooking process.
Flip crab on its back and remove the triangle shaped part of shell - “apron” and toss it away.
Next, take the top shell of the crab & pull it up away from the body and set aside. Using hands remove the gills/lungs & the mouth.
After removing crab's insides, rinse out the crab body.
Garlic Butter for Dungeness Crab
In a skillet add 1/2 cup of butter, 3 tablespoons of Simple Truth Olive Oil and 10 cloves of chopped garlic. Cook on medium heat for 3 minutes, pour in wine. Simmer for 1 minute, remove from the heat, sauce is ready.
Cook Dungeness Crab
Preheat the oven to 350F.
Place crab on top of lemon slices, pour garlic butter sauce over the crab, season with salt & pepper. Bake 10-15 minutes.
To use the top shell for plating, boil it for 10 minutes more.
Plate cooked crab. Pour the melted butter from the baking sheet over the top. Garnish with chopped parsley. Place the top shell of the crab on top of the crab.
Suggested wine pairing
