📝 About This Recipe
Experience the quintessential taste of the San Francisco Bay with this buttery, garlic-drenched Dungeness crab. This recipe captures the magic of the Embarcadero, featuring sweet, succulent coastal crab roasted in a savory infusion of local olive oil, sourdough-friendly herbs, and a hint of citrus. It is a messy, communal, and deeply satisfying celebration of Northern California's most prized seasonal treasure.
🥗 Ingredients
The Crab
- 2 large Dungeness Crab (cleaned, cracked, and broken into clusters; approximately 2 lbs each)
Roasted Garlic Butter Sauce
- 1 cup Unsalted Butter (high-quality European style preferred)
- 1/4 cup Extra Virgin Olive Oil (California estate bottled)
- 10-12 cloves Garlic (finely minced)
- 1 medium Shallot (minced)
- 1/3 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish and Finishing
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 1 Lemon (cut into wedges)
- 1 loaf San Francisco Sourdough Bread (sliced and toasted for dipping)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). If you are using pre-cooked crab (which is common in SF markets), ensure it is fully thawed and cleaned.
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2
Prepare the crab by removing the top shell (carapace), cleaning out the guts, and rinsing the body. Break the body into two halves and use a nutcracker or the back of a heavy knife to gently crack the claws and legs so the sauce can penetrate.
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3
In a large, oven-proof skillet or roasting pan over medium heat, add the olive oil and melt the butter until it begins to foam.
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4
Add the minced garlic and shallots to the butter. Sauté for 2-3 minutes until fragrant and translucent, being careful not to brown the garlic.
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5
Deglaze the pan by pouring in the white wine. Let it simmer and reduce by half, about 3-4 minutes.
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6
Stir in the lemon juice, Old Bay seasoning, red pepper flakes, salt, and black pepper. Whisk to combine the flavors into a cohesive, golden sauce.
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7
Place the cracked crab pieces into the skillet. Use a large spoon to baste every piece of crab generously with the garlic butter sauce.
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8
Transfer the skillet to the preheated oven. Roast for 10-12 minutes. Every 4 minutes, open the oven and carefully baste the crab again with the hot butter from the bottom of the pan.
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9
The crab is done when it is heated through and the garlic has turned a light golden color, creating a rich aroma.
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10
Remove from the oven and sprinkle the fresh chopped parsley over the top while the butter is still sizzling.
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11
Serve immediately directly from the skillet or on a large platter, ensuring all the extra garlic butter is poured over the crab.
💡 Chef's Tips
Always buy fresh, heavy-feeling crabs; if they feel light for their size, they may have less meat. If you don't have a nutcracker, use a meat mallet to gently tap the shells—you want cracks, not shattered fragments. Don't skimp on the sourdough; the 'liquid gold' butter sauce at the bottom of the pan is arguably the best part. To avoid bitter garlic, ensure you add the wine as soon as the garlic turns fragrant and soft. If using raw crab instead of pre-steamed, increase the roasting time to 20-25 minutes until the shells are bright red and meat is opaque.
🍽️ Serving Suggestions
Pair with a crisp, cold California Chardonnay or a local Anchor Steam beer. Serve alongside a simple green salad with a sharp vinaigrette to cut through the richness of the butter. A side of roasted fingerling potatoes is excellent for soaking up remaining sauce. Provide large cloth napkins and 'trash bowls' for shells—this is a hands-on, messy meal! Finish the evening with a light lemon sorbet to cleanse the palate.