Herb roasted crab is our favorite way to celebrate
My husband and I were married on the millennium at midnight. Every New Year’s Eve we celebrate our anniversary with a big fire in the fireplace and indulge with Dungeness crab at a candlelit table fireside. I look forward to this dinner all year long. A friend of mine (thanks, Rita!) gave me a great recipe for crab that has now become a standard in our home. This divine rendition is roasted on high heat in the oven…and is absolute perfection for a cold winter’s night special "shellabration."
2 crabs (try for crabs >2 lbs each)
1/3 cup EVOO
4 cloves of garlic
Bunch of chopped thyme
1 tspn fennel seeds
1 tspn salt
1 tspn red pepper flakes
Place the crabs in huge pot of boiling water and when it returns to a boil cook for 3 minutes. Remove the crabs and cool slightly. Clean the crab and crack. Preheat your oven to 550 degrees.
In a food processor, add all the remaining ingredients. Placed cleaned and cracked crab in a large roasting pan and cover well with the olive oil and herb mixture. Roast for 5-8 minutes until brown and bubbling.
Serve with a loaf of scrumptious French bread, and a Pinot Noir or Chardonnay (we indulge with both by popping the cork of a great Champagne made from both of the grapes).
Happy shellabration…Happy 2018!