Recently, one of my friends wisely stated, “dungeness crab is the tomato of the winter”. I couldn’t agree more. As with tomatoes in the summer, I can’t get enough of these small, sweet crabs. Often times, I just eat them chilled with garlic-lemon butter, but the other night I was craving something warm. So instead of cold crab, I made a garlicky, buttery, white-wine sauce which I poured over the crab before heating them in the oven. The result was delicious, messy and perfect for a cool fall day. Add some garlic bread and a salad and you might just find heaven on your plate. Your breath, however, will not be heavenly.
Baked Garlic Crab
-1 Dungeness Crab Per Person, cooked, cracked and cleaned
-Lots of Garlic, minced and crushed
-Shallot(s), finely chopped
-Butter (1 stick for 3 crabs)
-Paprika (1-2 teaspoons)
-Dry White Wine
1. Preheat oven to 400.
2. Melt butter in small saucepan over medium-low heat. Add garlic and shallot and cook until translucent and fragrant.
3. Add paprika, salt, and lots of pepper. Stir.
4. Add 1-2 cups of wine. Simmer for about 3 minutes to burn off some of the alcohol.
5. Place crab on baking dish and toss with sauce. Bake in oven 10-15 minutes until warmed through.