Holy smokes Batman! That's all I gotta' say about last night's deliciousness and here's the photo to prove it.
Big Guy went out to play yesterday with his new buddy Mike and came home with 5 crab and a lovely sea bass courtesy of the great Pacific Ocean...and yes, I'm bragging again. It's the same Pacific Ocean that we see from our dining room table from which we watched a whale feeding the other night while we enjoyed our dinner. Pinch me because surely I must be dreaming!
Big Guy cleaned the bass and steamed the crab while I prepped the ingredients for this heavenly dish and I'm here to say it is fuss free. It may have taken the oven half an hour to come up to the required temperature (500), but a mere 14 minutes later we were dining like royalty on tasty fresh morsels of sweet dungeness slathered in garlic, shallots thyme and parsley and swimming in a buttery orange sauce with just a hint of kick from red pepper flakes. A loaf of soft pillowy foccacio and a bottle of Oregon Pinot Gris and dinner was on. Oh my goodness!
I cannot stress enough just how wonderful this is except to say it surely would have made my socks go up and down and skirt fly up had I been wearing either. I can't wait to make it again, and again never mind how fabulous the sauce will be with scallops, shrimp, halibut, bass...uh mussels, clams... need I say more?
Oven Roasted Dungeness Crab with Orange Butter Sauce (from JBug’s Kitchen Antics adapted from epicurious.com)
1/4 cup butter
1/4 cup olive oil
5 cloves garlic, minced
1 tablespoon minced shallot
1 teaspoon dried crushed red pepper flakes
Salt and course ground black pepper
2 large Dungeness crabs, cooked, cleaned, cracked
2 tablespoons chopped fresh thyme, divided
1/4 cup chopped fresh parsley, divided
Juice and zest of 1 orange plus additional 1/4 cup orange juice
Preheat oven to 500. Heat butter and oil in large heavy skillet over medium high heat. Add garlic, shallot and crushed red pepper flakes. Add crabs and season with salt and coarse ground black pepper. Sprinkle 1 tablespoon thyme and half the parsley over the crabs and place in oven for 12 minutes – or until heated through. Remove crab to a platter and place skillet with accompanying juices over high heat. Add orange juice and peel to the skillet and boil until reduced to half – 2 to 3 minutes. Place sauce into ramekin to serve with crab or alternatively pour sauce over crab. Sprinkle with remaining thyme and parsley. Serve with bread. Serves 2.
A year ago - Chicken n Stuffing Pot Pie
Two year's ago - Deviled Chicken