Oven-Roasted Crab "Buon Natale"

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My family LOVED this crab that I made for Xmas dinner. I got the idea to make roasted crab this year because we went to a restaurant on Crockett, CA called The Dead Fish for Thanksgiving and we had roasted crab. Everyone thought this was even better, which is a bigg compliment. The part of the recipe that was the actual roasting of the crab was easy, delicious, and very impressive. However, I only gave this 4 stars because the tomalley sauce (sp? was a pain in the booty to make and no one liked it except my 6 year old daughter (go figure. It was difficult to clean the crab and save the juice and tomalley and then strain it and make the sauce. After all tht work, the sauce tasted too strong and fishy. Maybe I got too much of the tomalley or maybe it's just not our taste, but I would just skip that part all together next time and save my self time, effort, and money.

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We made this for Christmas dinner tight. Meh... I think I must be crab purist because I didn't think this was anything special: not good, but not horrible either.
Aioli was too rich to eat with all the crab; crab tasted best all on its own.

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Out of this world. OMG. I am having a dinner party tomorrow and want to fix this. So, I did a trial run this evening with one fresh crab and words cannot express how exciting this recipe is and how easy it was to make. My guests are going to say wow tomorrow. I am also going to fix jumbo prawns with the crab. This is a new family meal for Christmas Eve...we have always had lasagna. The tomalley sauce really brought out flavors in crab that I have ever tasted. Thank you, Cat Cora, no wonder you are an Iron Chef.

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I tried this recipe for x-mas 2010 and everyone in my family enjoyed it and kept asking for seconds.. It's a request for this x-mas already for me to make for my family.. AWESOME!!! and so easy to make..

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Been roasting crab for years...tried all kinds of recipes, but this is OMG fantastic! We live in the SF Bay Area amd crab is a local favorite. THIS IS THE WAY TO MAKE IT RIGHT!

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Holy smokes, what an incredible dish! It sent the bonafide crab fanatics back for seconds and thirds, and won the heart of the self-proclaimed cioppino snob in our family. The thyme and parsley really boosted the flavors here.

We'll be using this again soon for our next get-together.