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(Serves 4)
4-5 garlic cloves
6 tablespoons unsalted butter
6 tablespoons extra virgin olive oil
4 Dungeness crabs, about 1-1/4 pounds each, cooked, cleaned, and cracked
Gray salt and freshly ground pepper
3 tablespoons freshly squeezed lemon juice
1/4 cup finely chopped fresh flat-leaf parsley
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Famous Roast Garlic Crab
I don't think I've ever made a simpler or more successful dish. As long as we can get fresh Dungeness crabs, this dish is on the menu. Stone crabs, spider crabs, blue crabs, or lobsters can all be substituted for Dungeness in this recipe.
Peel and mince the garlic cloves, to yield about 2 tablespoons-
Preheat the oven to 500°F. Heat the butter, olive oil, and garlic in a very large ovenproof sauté pan over medium-high heat until hot. (You may need 2 pans.) Add the crab, season to taste with salt and pepper, and toss well. Transfer to the oven and roast until the garlic turns light brown and the crab is heated through, about 12 minutes. Toss once halfway through.
Pour the contents of the pan into a large warm serving bowl, add the lemon juice and the parsley, and toss well. Serve pronto with plenty of napkins!
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