Garlic Soup With Dungeness Crab Recipes

GARLIC AND CHILE ROASTED DUNGENESS CRABS

Steps:

• Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle.
• Preheat the oven to 450 degrees F.
• When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife.
• Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.

GARLIC ROASTED DUNGENESS CRAB

Steps:

• Preheat the oven to 500°F.
• Heat butter, oil, and garlic is a large saucepan over medium-high heat. Add crabs, 2 at a time, toss well, season with salt & pepper.
• Transfer to a large baking pan. Roast about 12 minutes, tossing well halfway through. Warm butter mixture, add lemon juice and parsley.
• Arrange crabs in a large shallow bowl & drizzle butter mixture over. Serve immediately with chunks of hot bread and a nice white wine.

GARLIC SOUP WITH DUNGENESS CRAB

Steps:

• Place garlic cloves in a small saucepan and cover with cold water. Bring to a boil, drain and repeat two more times. In another saucepan, heat 2 T. of olive oil over medium heat. Add the celery, fennel, potato, garlic cloves and thyme sprigs. Season with salt and pepper. Saute until celery and fennel are soft. Cover with chicken stock, thyme and bay leaf. Simmer for 15 minutes. Puree in batches until smooth. Pass through a fine mesh strainer and add heavy cream Taste for seasoning and adjust if necessary. Heat a small skillet over medium high heat. Saute the finely minced carrot, celery and leek until soft. Add the crab meat and cook through. To serve, ladle soup into warm soup bowls and garnish with a spoonful of the crab mixture.