Recipe information
Yield
2 Servings
Ingredients
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
1
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.