Dungeness Crab Roasted in Garlic Sauce is a traditional American recipe for a classic dish of cooked Dungeness crab that's finished in a white wine and garlic sauce thickened with the crab butter and which is sometimes served for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Dungeness Crab Roasted in Garlic Sauce.
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Ingredients:
2 whole Dungeness crabs (about 1kg each)
120ml white wine
2 tbsp olive oil
1 medium shallot, chopped
1/2 sprig of rosemary, chopped
1 sprig of thyme leaves, chopped
2 tbsp Sichuan peppercorns
120ml groundnut oil
1 tbsp garlic salt
10 garlic cloves, roasted until soft and puréed
chopped parsley, to garnish
Method:
If you have bought a live crab, place in a pan of boiling water for 5 minutes, until they have turned red in colour) then take out of the pot and plunge in a bowl of iced water to cool (if you have bought a whole, pre-cooked crab, skip this step).
When the crabs are cold, use your thumb and index finger to pry open the top shell. Remove and discard the cartilage (see the article on how to prepare a Dungeness crab for how to do this) then spoon out the crab butter and set aside.
Wash the head area of the crab well then set aside. Combine the crab butter and any innards with 60ml of the wine in a blender and pulse to combine. Pass through a strainer and set aside.
Meanwhile, heat the olive oil in a pan and use to fry the shallots, rosemary, thyme and Szechwan peppercorns for about 5 minutes, or until the shallots are lightly golden in colour. Pour in the remaining wine and use to deglaze the pan then pour in the blended crab innards along with the groundnut oil, garlic and salt.
Bring the mixture to a simmer and cook for 10 minutes. Skim the surface of any scum then take off the heat and set aside to cool for 5 minutes. Pass the resultant mixture through a fine-meshed sieve then whisk in the garlic purée and set aside.
Arrange the prepared crabs in a large oven-poof dish then spoon over the garlic mixture. Transfer to an oven pre-heated to 160°C and roast for about 20 minutes, or until thoroughly heated through. Wash the head shells you removed previously very well.
Once cooked, arrange the crabs on a serving plate then sit the washed crab shells on top. Spoon over any remaining garlic sauce, garnish with parsley and serve.
