Roasted Crab

I cherish family dinner, and I love having people over for dinner.  Roasted crab is usually a spontaneous dinner party, and it's so exciting.  We only get crab when it's  $5.00 per pound or less.  And,  It's usually between January and March that the crab goes on super sale.  When it happens, I do some mass texting to family and friends to see if I should get a crab for them.  Everyone has to change their plans, I recommend one crab per person, plus an extra for the table.  Crab is citrusy, buttery, salty and MESSY!  Serve this dish with a light salad, and a baguette.  Champagne pairs nicely with this dish, but put a straw in the glass.  This meal is meant to be eaten with your fingers and you will get messy, don't risk dropping your glass of champagne with your buttery fingers!  If you have room for dessert, something chocolately works best....or something light .... mmm ... angel food cake with berries!
This recipe is from my mom, Polly Ferguson, it's ALSO on her website, www.inthekitchenwithpolly.com .  Thanks for the recipe mom, and thanks for teaching us the value of a family dinner!


Roasted Crab

2 pre-cooked crab, cracked and cleaned (the person behind the fish counter at the grocery store will do this for you!!  It takes a lot of time to get the job done though, so get the crabs when you first walk in the store, then do some shopping, come back and get your crabs! I've been known to annoy the people in line behind me, because it takes a long time to crack and clean so many crabs.  oh well...)
1 Tablespoon fresh parsley
1 Tablespoon fresh thyme
Salt and Pepper to taste
1/4 cup butter
1/4 cup olive oil*
2 minced cloves garlic
1 minced shallot
1/2 tsp. red pepper flakes
1/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed orange juice
1 Tablespoon lemon zest
1 Tablespoon orange zest

*This is A LOT of fat and oil, as you double, triple, quadruple etc. the recipe, you do not have to do the same for the oil and butter.  I would suggest adding an additional 2 tablespoons of oil and butter as you multiply the recipe.

Preheat the oven to 500 degrees (YES, that's hot!)  Divide the crab onto rimmed baking sheets.  (up to 3 crabs on each sheet)  Sprinkle crab with parsley, thyme, salt and pepper.  In a skillet melt butter and olive oil, add garlic, shallot and red pepper flakes.  Saute until garlic and shallot has softened, and red pepper flakes are fragrant.  Carefully pour oil mixture over crabs.  Place in hot oven for 6 minutes.  Toss the crabs, rotate the pan, put back in the oven for another 6 minutes.  Remove crabs from oven, and carefully pour juices from the baking sheets into the skillet.  Over medium-high heat, add lemon and orange juices and zests, bring sauce to a boil, and boil for 5 minutes.  Then carefully pour sauce over crab.  Serve.  Cheers!

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