Oven-Roasted Crab "Buon Natale"
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Chili Flakes1 tbsp
Thyme Leaves (chopped fresh)4 tbsps
Lemon Juice (fresh)1 cup
Mayonnaise1 tsp
Kosher Salt450 g
Butter (1 stick)4 tbsps
Olive OilDirections:
1
Crack the crab reserving the juices and tomalley
2
Set aside
3
Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot
4
Add the chili flakes, thyme, garlic, and lemon juice
5
Mix in the reserved crab juices and bring to a quick simmer over low heat
6
Give it a final quick stir and remove the pan from the heat
7
Pour the tomalley mixture into a small mixing bowl and allow it to cool
8
(Start roasting the crab once the tomalley sauce is cooling
9
) As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper
10
Taste and add more salt, pepper, or thyme, if you like
11
Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F
12
On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot
13
Add crab pieces and season with salt, pepper, to taste, and mix well
14
Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown
15
(Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily
16
) Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top
17
To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves
18
Garnish the platter with lemon wedges and slices of garlic-rubbed toast
19
Serve immediately