Harvested from Puget Sound, Dungeness crab is a local treat. Seattleite Cynthia Nims shares this recipe she designed to show off the crab’s decadent flavor. From Crab (2002) in the Northwest Homegrown Cookbook Series © Cynthia Nims. www.cynthianims.com
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Ingredients:
2 whole cooked Dungeness crabs (about 2 pounds each), cleaned, portioned, shells lightly cracked, or 1-1/2 pounds king crab legs
6 to 8 long sprigs rosemary
1 large lemon, thinly sliced
1/4 cup olive oil
4 cloves garlic, chopped
1/4 teaspoon dried red pepper flakes
Salt and freshly ground black pepper
Preheat the oven to 450 degrees Fahrenheit. Place the crab in the bottom of a 9-by-13-inch baking dish and top with rosemary sprigs and lemon slices. Add the olive oil, garlic, and pepper flakes, and season generously with salt and pepper. Toss with your hands to evenly coat the crab pieces with the seasonings, and arrange them in an even layer. Roast the crab until it is heated and shells are lightly browned, eight to ten minutes. Garnish with the rosemary and lemon slices.
Servings: Serves two
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