Roasted Dungeness Crab | Saveur

Ingredients

• 1 tsp. fennel seeds, toasted and crushed
• 1 bunch fresh parsley, trimmed
• 2 tsp. fresh thyme leaves
• 2 cloves garlic, peeled
• 1 tbsp. red pepper flakes
• ¹⁄₃ cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 (2-lb.) dungeness crabs, cooked
• 1 lemon, quartered