Garlicky Baked Dungeness Crab

crabRecently, 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.

3 responses

  1. My mouth is watering…Dungeness crabs is my ultimate fave seafood. This will be in my bucket list of recipes I have to try.

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