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.
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
Step 1
Bring a big pot of salted water to a boil. Add crab & bring it to a boil. Cook 5 minutes at medium/high heat.
Step 2
Immediately place crab in ice water to stop the cooking process.
Step 3
Flip crab on its back and remove the triangle shaped part of shell - “apron” and toss it away.
Step 4
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.
Step 5
After removing crab's insides, rinse out the crab body.
Garlic Butter for Dungeness Crab
Step 1
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
Step 1
Preheat the oven to 350F.
Step 2
Place crab on top of lemon slices, pour garlic butter sauce over the crab, season with salt & pepper. Bake 10-15 minutes.
Step 3
To use the top shell for plating, boil it for 10 minutes more.
Step 4
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.
