Name: Oven-Roasted Dungeness Crab
Yield: Makes 2 servings
Ingredients: 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 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds); 2 tablespoons chopped fresh thyme, divided; 2 tablespoons chopped fresh parsley, divided; 1/2 cup blood orange juice or regular orange juice; 1 teaspoon finely grated blood orange peel or regular orange peel

Photo by Pornchai Mittongtare

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread.

Dungeness crab:

These large crabs are prized for their sweet, tender meat. They're named for Dungeness, Washington, where they were first harvested commercially, but they are caught in the Pacific Ocean all the way from Alaska to Mexico.

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