Ingredients:

  • 1 whole Dungeness crab, approximately 2-2.5 lbs (900g-1.1kg), live or cooked
  • 1 lemon, halved
  • 1 cup (2 sticks/226g) unsalted butter, melted
  • 6 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground)

Instructions:

  1. If using live crab, humanely dispatch it (see tips). If using cooked crab, skip to the next step. Clean the crab: Remove the gills, and any unwanted innards. Rinse well. Crack the crab at the joints using your hands and divide into the sections, or halve.
  2. In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic, parsley, chives, thyme, lemon zest, red pepper flakes (if using), salt, and pepper.
  3. Place the crab, cut-side up, in the roasting pan. Squeeze the juice of one lemon half over the crab.
  4. Generously brush or spoon the garlic herb butter over the crab, ensuring it gets into all the nooks and crannies. Reserve some butter for basting later.
  5. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the crab is heated through and the butter is bubbling and fragrant. Baste with the remaining garlic herb butter halfway through the cooking time. If browning too quickly, loosely tent with foil.
  6. Remove the crab from the oven and squeeze the remaining lemon half over the crab. Serve immediately.