Ingredients
- 6 Dungeness crabs, about 1 1/4 pounds each, cooked, cleaned, and cracked
- 3 cups extra-virgin olive oil
- 20 garlic cloves, finely minced
- Gray salt and freshly ground pepper
- 1 cup freshly squeezed lemon juice
- 1 cup finely chopped fresh flat-leaf parsley
- 8 (#10) tin cans, lined with newspaper
Directions
Cleaning dungeness crab:
Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside.
Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.
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By rjaferis_6175714
STUART, FL
on August 04, 2009
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There are not enough stars to rate this as fabulous as it is, and incredibly easy to make. Perfect on it's own or with a light dipping sauce. I used Mayo, Dijon, Thai chili sauce and added a very generous amount of the pan drippings. The garlic in the pan is crispy and delicious. I put newspaper on a cookie sheet and set the crabs on top. I could have tripled the recipe, and there still would not have been leftovers. Warning - you will be covered with this, wear a bib. Move over turkey, this is our new holiday specialty.
By sheryll_p_palma...
Seattle, WA
on February 08, 2005
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Very very good. Easy and great alternative to same ol' steamed crab.
By chel45_592571
Pittsburgh, PA
on February 05, 2005
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My kids love snow crab legs. I thought I would try to do different crab and they loved this recipe. Make sure you use a large pan so that all of the crab touches the pan to get a nice cookthrough.
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