Killer Crab Whole Dungeness Crab Roasted in Garlic Sauce
2 whole crabs (2 plus pounds each)
1/2 cup white wine
2 tablespoons olive oil
1 chopped medium shallot, sautéed
3 raw garlic cloves
1 lemon juice only
1 sprig thyme, leaves chopped
1 sprig oregano
1 tbsp pink peppercorn
8 to 10 garlic cloves, roasted and pureed
Chopped parsley, for garnish
Roast head of garlic in foil with olive oil 45 mins.
Crabs: Depending on where you get the crabs they could be alive or preboiled.
If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove butter innards and save. Under running water wipe clean the head area. Toss lungs.
Sauce: Sautee diced shallots in pan with olive oil and thyme. Add with all other sauce ingredients, roasted and raw garlic, spices, wine, and innard/butter in blender and make marinade sauce.
Preheat the oven to 325 degrees F.
Place the 2 crabs- shells cracked in a large oven-proof skillet, ladle the marinade over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish. Sprinkle with chopped parsley.