Top | Fish and Seafood

Roasted Crab

(recipe, Kim Carlson)

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Our friend Paul Graebner adapted this recipe from Sunset magazine years ago, and served it to us for a New Year's Day dinner — and we have been grateful ever since. For a crowd, this is an easy recipe to double (see note below) or even triple. Accompany the crab with a simple salad, lots of good bread for dipping in the delicious sauce, and goblets of white wine.


  1. 2 Dungeness crabs, cleaned, cooked, and cracked
  2. 6 Tbsp. butter
  3. ⅓ cup extra-virgin olive oil
  4. 6 garlic cloves, chopped
  5. 2 tsp. red-pepper flakes
  6. Juice of 1 lemon
  7. ⅓ cup cilantro, chopped


  1. Preheat oven to 500 degrees.
  2. Place crab, butter, oil, garlic, and red-pepper flakes in a roasting pan. Roast for 10 minutes, stirring every 2 or 3 minutes to coat crab with other ingredients.
  3. Remove the crab from the oven. Squeeze lemon juice and sprinkle chopped cilantro over the top.
  4. Serve immediately.


This recipe doubles nicely; allow 1 crab for every 2 people eating, although for hungry appetites 1 per person is a better number.