Roasted Crab

Serving Size: for two people

• 2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
• 1/4 cup (1/2 stick) butter
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon minced shallot
• 1 1/2 teaspoons dried crushed red pepper
• 2 tablespoons chopped fresh thyme, divided
• 2 tablespoons chopped fresh parsley, divided
• 1/2 cup lemon juice
• 1 teaspoon finely grated lemon peel

Preheat the oven to 450 degrees.

Melt the butter and olive oil in a skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper.

Place crabs on large baking sheet and drizzle the crabs with contents of skillet. Sprinkle salt, pepper, 1 tablespoon chopped thyme, and 1 tablespoon chopped parsley over crabs. Place sheet in pre-heated oven and roast crabs until heated through, about 10 to 12 minutes.

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

A rich, complex dish such as this would pair excellently with a dry, crisp wine such as our Ultra Brut or limited release Jardin d'Hiver Cuvée

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