Thinking back, one of the first recipes I ever wrote on my blog was my Roasted Crab recipe. I wanted to be able to share my love of making one of my favorite dishes at home, easily.
The fresh local Dungeness Crab and seafood is one of the best things about my hometown San Francisco. I look forward to Crab Season every year and like to celebrate with a nice crab dinner for friends and family.
You want to use a fresh live crab. Whether you get it cut and cleaned at the seafood market or do it yourself, start with one dungeness live crab and increase the recipe to include more.
- 1 Large Dungeness Crab (or 2 small crabs), legs and arms removed and cleaned.
- 2 cups of white wine or sake
- 1/2 onion, cut into chunks
- 2 lemons, cut into wedges
- 4 tbsp of butter, chopped into small squares
- 2 tsp of diced garlic
- Old Bay Seasoning or pinch of Cayenne, Salt and Pepper
- Preheat oven to 350 degrees
- Put the crab, butter, garlic and onion in a large baking pan or pyrex casserole dish. Then pour the wine over the crab, then squeeze the lemon wedges over the crab and toss them in.
- Bake in the oven for 30-40 minutes depending on the amount of crab used. Occasionally adjust and flip the crab while in the oven, to maximize the flavor that goes into the crab.
- Cool and serve with some of the broth from the pan mixed with butter. The lemon garlic sauce is really good with the crab and a nice toasted sourdough loaf.