Garlic Roasted Dungeness Crab
Easy roasted Dungeness crab with garlic pepper and butter. Quick prep and 30 minutes in a 350F oven. Serve with garlic noodles.
I created this recipe when trying to duplicate a version of garlic crab from Crustaceans Restaurant in San Francisco.
Submitted by: Nicole from Concord, CA
Yield: 4
- Prep live crab by chilling, cleaning, and cracking shells so seasoning and butter reach the meat.
- Season generously with a garlic-pepper rub and lay thin pats of cold butter over the pieces.
- Bake covered at 350 F for 20 minutes, then uncover and roast 10 minutes more. Serve hot.
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Preparation Instructions:
Kill and clean crab and pull legs off body. Lay crab pieces including body on paper towels and cover with plastic wrap or kitchen towel. Use mallet or hammer to crack legs and body. In a large glass 9x13 dish assemble crab pieces. Sprinkle 1 tbs. Back of the Yards Garlic Pepper Butcher's Rub over crab. Slice butter into thin pats and lay over crab, do this until the entire stick is used. Sprinkle the remaining rub over the crab and butter. Cover with foil and cook at 350 degrees for 20 minutes. Uncover and roast for an additional 10 minutes.
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Serve with garlic noodles.
Frequently Asked Questions
How do I humanely kill and clean a live Dungeness crab?
Chill the crab in the freezer for 15-20 minutes to stun it. Rinse under cold water, remove the apron and gills, then rinse inside the body cavity. Pull legs from the body if the recipe calls for pieces, then pat dry before cracking or seasoning.
Can I use frozen Dungeness crab for this recipe?
Yes. Thaw overnight in the refrigerator, drain well and pat dry. The same seasoning works. Cooking time may be slightly shorter because the crab starts warmer once thawed, so watch for the shells to turn bright orange and the meat to be opaque and firm.
What can I use instead of Back of the Yards Garlic Pepper?
Make a simple substitute with 1 tablespoon garlic powder, 1 teaspoon coarse black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon salt. Or use garlic salt plus freshly ground pepper or an Old Bay style seasoning with extra garlic.
How do I know the crab is fully cooked?
Cooked Dungeness crab shells turn bright orange. The meat becomes opaque and firm. If you use a thermometer, the meat should reach at least 145 F. Also the butter will be melted and bubbling when it is done.
Can I steam or grill the crab instead of roasting?
Yes. To steam, place crab pieces over boiling water, cover and steam 10-15 minutes until shells are orange. For grill, brush with butter and rub, grill over medium heat 6-10 minutes, turning once, then finish under a hot broiler for a minute to brown the butter.
What is the best way to crack legs and get the meat out?
Use a mallet, rolling pin or kitchen shears. Tap each joint to loosen then split or cut along the leg with shears and pull the meat out. For body meat, break the body in half and pick the cavities with a small fork.
How should I store leftovers and reheat them?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat covered in a 325-350 F oven for 8-12 minutes or steam briefly until hot. Avoid long microwave reheats which can dry the meat.
How do I humanely kill and clean a live Dungeness crab?
Chill the crab in the freezer for 15-20 minutes to stun it. Rinse under cold water, remove the apron and gills, then rinse inside the body cavity. Pull legs from the body if the recipe calls for pieces, then pat dry before cracking or seasoning.
Can I use frozen Dungeness crab for this recipe?
Yes. Thaw overnight in the refrigerator, drain well and pat dry. The same seasoning works. Cooking time may be slightly shorter because the crab starts warmer once thawed, so watch for the shells to turn bright orange and the meat to be opaque and firm.
What can I use instead of Back of the Yards Garlic Pepper?
Make a simple substitute with 1 tablespoon garlic powder, 1 teaspoon coarse black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon salt. Or use garlic salt plus freshly ground pepper or an Old Bay style seasoning with extra garlic.
How do I know the crab is fully cooked?
Cooked Dungeness crab shells turn bright orange. The meat becomes opaque and firm. If you use a thermometer, the meat should reach at least 145 F. Also the butter will be melted and bubbling when it is done.
Can I steam or grill the crab instead of roasting?
Yes. To steam, place crab pieces over boiling water, cover and steam 10-15 minutes until shells are orange. For grill, brush with butter and rub, grill over medium heat 6-10 minutes, turning once, then finish under a hot broiler for a minute to brown the butter.
What is the best way to crack legs and get the meat out?
Use a mallet, rolling pin or kitchen shears. Tap each joint to loosen then split or cut along the leg with shears and pull the meat out. For body meat, break the body in half and pick the cavities with a small fork.
How should I store leftovers and reheat them?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat covered in a 325-350 F oven for 8-12 minutes or steam briefly until hot. Avoid long microwave reheats which can dry the meat.
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