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Garlic Roasted Dungeness Crab
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Ingredients:
1 1/2 teaspoons salt
1 head head garlic, minced
1 onion, minced
2 large Cooked Dungeness crabs, 2 lbs. each, cracked & cleaned by your butcher
2 sticks unsalted butter
1 cup olive oil
1 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
3/4 cup fresh parsley or cilantro leaves, chopped
Directions:
Preheat the oven to 450°F
Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan.
Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.)
Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 9 to 12 minutes.
Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.
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Garlic Roasted Dungeness Crab
Ingredients:
1 1/2 teaspoons salt
1 head head garlic, minced
1 onion, minced
2 large Cooked Dungeness crabs, 2 lbs. each, cracked & cleaned by your butcher
2 sticks unsalted butter
1 cup olive oil
1 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
3/4 cup fresh parsley or cilantro leaves, chopped
Directions:
Preheat the oven to 450°F
Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan.
Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.)
Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 9 to 12 minutes.
Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.
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