Killer Crab Whole Dungeness Crab Roasted in Garlic Sauce

2 to 4 servings
  • 2 whole crabs (2 plus pounds each)
  • Crab butter
  • Crab innards (optional)
  • 1/2 cup white wine
  • 2 tablespoons olive oil
  • 1 chopped medium shallot
  • 1/2 sprig rosemary (chopped)
  • 1 sprig thyme, leaves chopped
  • 2 tablespoons Szechwan peppercorns
  • 1/2 cup canola oil
  • 1 tablespoon garlic salt
  • 8 to 10 garlic cloves, roasted and pureed
  • Chopped parsley, for garnish

Depending on where you get the crabs they could be alive or preboiled.

If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.

Crab innards:

In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.

In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.

Preheat the oven to 325 degrees F.

Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.8 5
I cannot agree more about the innards. Even though I live in the Bay Area, I can't get myself to the restaurant often to enjoy the out of this world crab. It was a generous present for Mr Froncillo to share this recipe with us. I am forever grateful! Making it again tonight!!Tasty? What do you think? item not reviewed by moderator and published
At the bottom of the recipe, it says "Courtesy Andrea Froncillo". Andrea is the owner and chef of Bobo's in San Francisco and I personally think it's an honor that he would even share his recipe. His whole roasted crabs are out of this world. If you ever go to San Francisco and find yourself driving down Lombard Street, do not pass this little hole-in-the-wall by on your way to Fisherman's Wharf. Non-locals wrongly assume that's where all the best seafood can be found and they would be wrong. Bobo's has the best crab, hands down. Now that we no longer live in the Bay Area, I have to rely on this recipe if I want to get a taste of what we've left behind. I make this every year around Christmas, when Dungeness crab is in season and goes on sale. If you follow this recipe, DO NOT be afraid of the crab innards! They are a necessity and you will have ruined the dish if you choose to leave that part out. You'll never look at crab the same way again once you've had it like this. item not reviewed by moderator and published
I was scared of the crab innards at first, but the result was a great, concentrated crab flavor that pre-cooked crabs from the store often lack. And, the roasting made the shell much easier to crack than after boiling. item not reviewed by moderator and published
Made me think of my days travelling to San Francisco. item not reviewed by moderator and published
I hesitated on trying but when I did I loved it. item not reviewed by moderator and published