The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread. These large crabs are prized for their sweet, tender meat. They're named for Dungeness, Washington, where they were first harvested commercially, but they are caught in the Pacific Ocean all the way from Alaska to Mexico. Ingredients 1/2 stick Butter (1/4 cup) 1/4 cup Olive Oil 2 tablespoon Garlic Minced 1 tablespoon Shallot Minced 1 1/2 teaspoon Dried Crushed Red Pepper 2 ea large Dungeness Crabs Cooked Cleaned Cracked. About 4.25lbs. 2 tablespoon Fresh Thyme Chopped Divided 2 tablespoon Fresh Parsley Divided 1/2 cup Blood Orange Juice or Regular Orange 1 teaspoon Blood Orange Peel or Regular Orange

Instructions
1. Preheat oven to 500°F.

2. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine.

3. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes. Using tongs, transfer crabs to platter.

4. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.




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Yields: 2 Servings
     From BON APPETIT magazine, February 2005, page 85.

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