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Roasted Dungeness Crab (Gluten-Free)
http://www.celiac.com/articles/22812/1/Roasted-Dungeness-Crab-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 02/3/2012
 
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.

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.

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.