Easy Oven-Roasted Dungeness Crab

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Once you try your crabs oven-roasted, you'll never boil them again!

Course Main Course

Cuisine American

Diet and Health Healthy, low carb

Seasonal New Year's Eve, Valentine's Day, winter

Ingredient Dungeness Crab

Prep Time 5

Cook Time 20

Total Time 25

Servings crab per person

Calories 380

Author Leanne Sarasy

Ingredients

Per 2-lb Dungeness Crab

1 whole Dungeness crab
1 tbsp unsalted butter softened
1 tbsp olive oil
2 clove garlic finely chopped (divided
1 tbsp Italian parsley finely chopped (divided)
1 tsp chili flakes more or less to taste
juice of 1 fresh lemon

US Customary - Metric

Instructions

Preheat oven to 350
Bring 1 inch of salted water to a boil in a large pot.
Add the crabs into a steamer basket or just pile them in the pot with the boiling water and steam with the lid on for 5 minutes.
Remove the crabs from the pot with tongs and let them cook until they can be easiliy handled.
Clean the crabs, removing the gills and rinsing out the yellow mush, (guts), before transferring to a sheet pan.
Combine the butter and olive oil in a small dish. Add half the garlic, half the parsley, the chili flakes and lemon juice.
Put the crab (or crabs) on a sheet pan and coat with the butter and olive oil mixture. Top with the remaining garlic and parsley.
Cook for 15-20 minutes. The cooking time will vary slightly based on how many crabs you’re cooking and the size of the crabs. For 1-2 average-sized crabs, check for doneness after 15 minutes.

Notes

Plan on one 2-pound(ish) Dungeness crab for each diner as a main course. Half a crab per person works as an appetizer. However, if you're feeding a crowd, you may want to roast a few extra crabs as these crabs are hard to resist!

Leftovers - if you have any - should be refrigerated in an airtight container for up to three days.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition