Food on the Hill: Oven Roasted Dungeness Crabs

“Food on the Hill” by Sue York
This week’s recipe:
Oven Roasted Dungeness Crabs
Photo by Sue York/
4 Precooked Dungeness Crabs
4 heads of garlic, pressed
2 tablespoons of red chili pepper flakes
4 tablespoons of dried thyme
2 tablespoons of old bay seasoning
4 bay leaves
2 fresh lemons ( to be served sliced with crab on the plate)
Photo by Sue York/
Put all of the spices and oil and garlic in a tall pot and simmer on the stove top for 4 minutes, cool this mixture to room temperature.
Photo by Sue York/
To clean the crab, look for the opening at the back of the shell and lift the top shell.
Photo by Sue York/
Clean out the innards from the body and throw away top shell and innards.
Photo by Sue York/
Rinse the crab body under running water until it looks clean.
Photo by Sue York/
Place all 4 crab bodies in the cooled pot with the spices and oil. Tip the pan a little bit so you can spoon some of the oil on the top of the crabs. Leave the crabs in the oil from 4-8 hours, keep moving them around every hour or so, so everything in the pot gets covered. Make sure they are kept in the refrigerator while they marinate. Pre-heat oven to 450 degrees. Cover the bottom of a baking dish with aluminum foil and place the crabs meat side up. Scoop some of the spices from the bottom of the oil and place some on each crab. Roast crabs for 20-25 minutes. Serve with lemon wedges. You will have a lot of Marinating oil left over when dinner is done. I clean out all of the pieces of left over crab and freeze the rest of the oil to use another time. This oil can also be used on shrimp.
Oven Roasted Dungeness Crabs
Photo by Sue York/
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