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Categories:
crabs butter innards white wine olive oil shallot rosemary thyme peppercorns canola oil garlic salt garlic parsley
Viewed: 53 - Published at: 2 years agoIngredients
- 2 whole crabs (2 plus pounds each)
- Crab butter
- Crab innards (optional)
- 1/2 cup white wine
- 2 tablespoons olive oil
- 1 chopped medium shallot
- 1/2 sprig rosemary (chopped)
- 1 sprig thyme, leaves chopped
- 2 tablespoons Szechwan peppercorns
- 1/2 cup canola oil
- 1 tablespoon garlic salt
- 8 to 10 garlic cloves, roasted and pureed
- Chopped parsley, for garnish
Method
- Depending on where you get the crabs they could be alive or preboiled.
- If they're alive, place the crabs in boiling water for 5 minutes (until red in color).
- Remove from pot and cool them in iced water (quick cool).
- With your thumb and index finger pry open the head, remove innards and save.
- Under running water wipe clean the head area.
- Crab innards:
- In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
- In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns.
- Cook until light brown, about 5 minutes.
- Deglaze with 1/4 to 1/2 cup of wine.
- Add the blended crab innards, the canola oil, and the garlic salt.
- Simmer for 10 minutes.
- Skim the top, remove from the heat and cool for a few minutes.
- Strain through a sieve or cheesecloth.
- Whisk in the garlic puree and let rest.
- Preheat the oven to 325 degrees F.
- Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes.
- Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle.
- Sprinkle with chopped parsley.
