Tra Vigne’s Roasted Garlic Crab – Medford News, Weather, Sports, Breaking News

Document text

Tra Vigne's Roasted Garlic Crab Apr 13, 2007 12:00 AM A A ½ cup mayonnaise ¼ cup fresh lemon juice 1 teaspoon chili powder 4 fresh-cooked, cleaned and cracked Dungeness crabs (about 5 pounds total) 6 tablespoons butter 1/3 cup extra-virgin olive oil 3 tablespoons finely minced fresh garlic ¼ cup minced Italian parsley Stir together the mayonnaise, lemon juice and chili powder; set aside (refrigerate if holding longer than 30 minutes. In a 12-by-17-inch roasting pan, combine the butter, oil and garlic. Heat the mixture in a 500-degree oven just until hot, about 2 minutes. Add the cracked crab pieces and stir to coat. Return the pan to the oven and roast just until the garlic is golden and the crab is hot, about 10 minutes. Sprinkle the minced parsley and a squeeze of lemon juice over the hot crab and pan juices; stir to coat all pieces. Spoon the crab pieces and pan juices onto a large platter for family-style dining or arrange pieces of 1 crab on each of 4 dinner plates. Garnish the servings with parsley sprigs and lemon wedges. Serve immediately with the seasoned mayonnaise and warm, crusty French bread. Recipe from "Sunset Recipe Annual," 1997 edition, by Sunset Publishing Corporation.