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    Jefferson Adams
    Jefferson Adams

    Roasted Dungeness Crab (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    From Alaska to Mexico, winter means crab season. Dungeness crabs get their name from the town of Dungeness, Washington, where they were first harvested commercially. They are known for having sweet, tender meat.

    In this version, fresh, wild-caught Dungeness crab, butter, olive oil, shallots, garlic and herbs come together to deliver a simple, quick, seasonal meal that is delicious, nutritious, and unforgettable.

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    Roasted Dungeness Crab. Photo: CC--bbum Ingredients:
    1/2 cup extra dry Vermouth
    1/2 stick butter
    1/4 cup olive oil
    6 cloves garlic, minced
    4 large shallots, minced
    2 teaspoons dried crushed red pepper
    2 large Dungeness crabs, cooked, cleaned, and cracked (4 to 4 1/2 pounds)
    4 tablespoons chopped fresh thyme, divided
    4 tablespoons chopped fresh Italian parsley, divided
    1/2 cup juice of orange juice
    Juice of 1 small Meyer lemon
    1 teaspoon finely grated orange peel

    Directions:
    Preheat oven to 450°F.

    Melt butter with oil in a cast iron or other ovenproof skillet over medium-high heat.

    Stir in garlic, shallots, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine.

    Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.

    Use tongs to transfer crabs to a serving plate.

    Add orange juice, vermouth, lemon juice, and peel to same skillet; boil until sauce is reduced by about half, about 5-10 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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