Ingredients:

  • 2 whole fresh Dungeness crab (approx. 900g each)
  • 1 tbsp olive oil (15ml)
  • 1 cup unsalted butter (226g)
  • 10 cloves garlic, minced (approx. 30g)
  • 1/4 cup dry white wine (60ml)
  • 1/4 cup freshly squeezed lemon juice (60ml)
  • 2 tbsp fresh parsley, chopped (3g)
  • 1 tbsp fresh chives, chopped (1g)
  • 1 tsp red pepper flakes (optional, 2g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Clean the crab by removing the gills, guts and apron. Rinse thoroughly under cold water. If using live crab, follow humane dispatching guidelines before cleaning.
  2. Melt butter in a large pot or Dutch oven over medium heat. Add minced garlic and sauté until fragrant (about 1-2 minutes). Be careful not to burn the garlic!
  3. Pour in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Reduce heat to low and simmer the sauce for 5 minutes, allowing the flavors to meld.
  5. Carefully add the cleaned crab to the pot. Spoon the sauce over the crab, ensuring it's well coated.
  6. Cover the pot and cook for 8-10 minutes, or until the crab is heated through and the shell turns a vibrant red-orange color. The internal temperature of the crab should reach 165°F (74°C).
  7. Remove the crab from the pot and place on serving platters. Spoon the remaining sauce over the crab. Garnish with fresh parsley and chives. Serve immediately.