Roasted Dungeness Crab
Chef Reed Hearon serves this spicy dish at Rose Pistola's, his San Francisco eatery.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Nutcracker
- Baking dish
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Skillet
- Stove
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
- freshly ground black pepper
- 2 (2-lb.) dungeness crabs, cooked
- 1 lemon, quartered
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