Oven-Roasted Snow Crab
One of the best things about living in the Bay Area is the multitude of Asian grocers boasting an abundant and varied supply of seafood. (I’ve even seen soft-shell crabs and razor clams around!) When I visited recently, they were out of the Dungeness that I was looking for, so I bought snow crab claws instead for my oven roasted crab recipe. I was thrilled with the results – delicious and oh so simple to make!
Ingredients:
2 T butter
2 T olive oil
1 T minced garlic
1/2 T minced shallot
1 t dried crushed red pepper
1 lb snow crab claws
1 T chopped fresh thyme
2 T chopped fresh parsley
1/2 cup orange juice
1 t finely grated orange peel
1. Preheat oven to 500F. Melt butter with oil in large ovenproof skillet over medium-high heat. Stir in garlic, shallot and red pepper. Add crab; sprinkle with salt and pepper. Sprinkle thyme and parsley over crab. Stir to combine. Place skillet in oven and roast crab until heated through, about 10 minutes.
2. Transfer crab to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs and serve.
this looks great, I have a new cast iron skillet that sounds perfect for this dish. where did you buy the crabs ?
thanks! i bought the crabs at 99 ranch – they have great seafood and there’s quite a few in the bay area.
the crab looks fantastic. how were the noodles? it looks like something i would like!
thanks – the noodles left something to be desired. i think if i used a proper stove i could heat the wok up better and thus, crisper, non-soggy noodles.
I watched some cooking show where they lamented the lack of BTUs on american stoves, apparently you need a lot of heat to properly cook in a wok. I bought a japanese wok the other day and the same store sold single burners that produced enough heat to cook properly with. I am not sure if I am going to get a gas caniser/single burner just to cook with a wok but apparently that’s what you need to really do it right.
Ranch 99 rocks for sea food, they get fresh deliveries on Fridays.
yeah, that’s what i’ve heard too. how is a japanese wok different from, say, a chinese wok?
didn’t know ranch 99 gets their deliveries on fridays – i go on weekends usually, though mid-week is probably better for produce.
I have no idea how they are different just my wife said japanese woks are better, that’s what her grandma uses so we went with it. I had a cheap wok from IKEA and it lasted 3 months before I threw it out.
The ranch 99 by me gets most of their fish on fridays, they are in walking distance so I go there on a regular basis, they add in some fresh fish during the week but the big delivery seems to come on Friday.
your wife is japanese? lucky! i used to have japanese roomates and they taught me how to make okonomiyaki and takoyaki. SO good, but i’ve forgotten how to make em.
hehehe no no my wife is from Taiwan but her grandma cooks with a japanese wok