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garlic olive oil Dijon mustard orange thyme crabs shallot fennel bulb white wine freshly squeezed orange juice salt carrot handful fingerling potatoes unsalted butter lemon
Viewed: 47 - Published at: 5 years agoIngredients
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup Dijon mustard
- 1 orange, zested and supremed (see page 97)
- 15 sprigs fresh thyme
- 2 Dungeness crabs, cooked, cleaned, cracked, and split in half
- 1 shallot, thinly sliced
- 1 fennel bulb, trimmed and thinly sliced
- 1 1/2 cups dry white wine
- 1/2 cup freshly squeezed orange juice
- Salt and freshly ground black pepper
- 1 carrot, peeled and sliced on the diagonal
- 1 large handful fingerling potatoes, halved
- 1/4 cup unsalted butter
- 1 lemon, quartered
Method
- Whisk together the garlic, 6 tablespoons of the olive oil, the mustard, and orange zest.
- Toss in 10 of the thyme sprigs.
- Place the crabs in a shallow baking dish and smear the garlic mixture all over them, working it into the cracks in the shell.
- Set aside in the refrigerator.
- Preheat the oven to 425F.
- Heat a large ovenproof saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.
- Add the shallot and saute for 1 minute.
- Add the fennel and the rest of the thyme and saute for 1 minute.
- Pour in the wine and orange juice and bring to a boil.
- Add salt to taste, decrease the heat, and simmer for 5 minutes.
- Add the carrot and potatoes and simmer, covered, until the vegetables are cooked through, about 20 minutes.
- Add the crab and all of the marinade to the pan and bring to a boil.
- Taste the sauce and season as needed.
- Cover the pan and put it in the oven for 5 minutes.
- Baste the crab with the sauce and roast for 5 minutes more.
- Take the pan out of the oven and carefully pour the sauce through a large strainer into a bowl.
- Cover the crab to keep it warm.
- Pour the sauce into a small saucepan and bring it to a boil.
- Reduce the sauce, stirring often, for 4 minutes.
- Turn off the heat and whisk in the butter.
- To serve, divide the crab and vegetables among the plates.
- Pour the sauce over the crab and season with pepper.
- Garnish with orange supremes and a lemon quarter.
- A winter treat to look forward to, Dungeness crab is a sustainable seafood choice because Dungeness fisheries are so well run: Only male crabs at least 6 1/4 inches long are caught and sold, allowing them 1 to 2 years to mate as adults; traps let undersized crabs escape, and females are returned to the water; and fishing gear made from biodegradable webs prevents ghost fishing, when traps abandoned underwater trap animals indefinitely.
- Over the last fifty years these fishing practices have helped to preserve a thriving Dungeness population.
