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Add a photoThe buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread.
Servings: Makes 2 servings.
Ingredientes
- 1/4 cup (1/2 stick) butter
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 tablespoon minced shallot
- 1 1/2 teaspoons dried crushed red pepper
- 2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
- 2 tablespoons chopped fresh thyme, divided
- 2 tablespoons chopped fresh parsley, divided
- 1/2 cup blood orange juice or regular orange juice
- 1 teaspoon finely grated blood orange peel or regular orange peel
Direcciones
- Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
- Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 2 servings | |
| Calories 635 | |
| Calories from Fat 459 | 72% |
| Total Fat 52.0g | 65% |
| Saturated Fat 18.62g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 651mg | 27% |
| Potassium 801mg | 23% |
| Total Carbs 13.18g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.46g | 4% |
| Protein 30.02g | 48% |
