Drunken Crab

Since Dungie season is here, though I would share this one.

1 Dungeness Crab per person
4 large pieces of ginger per four crabs
1 Full head of garlic
1/2 Pound scallions
1/2 Cup olive oil
1 Teaspoon chili flakes
1/2 Bottle of white wine


Obtain one cooked, cracked and cleaned Dungeness Crab per person  or, do what I do and catch your own when the season opens on the Central California Coast in November. You can buy them already done from many supermarkets, etc.

Heat the oven to 500 degrees.

Peel and finely chop four large chunks of ginger per four crabs. Peel and chop a full head of garlic per four crabs. Chop a half-pound of scallions per four crabs.

Pour half a cup of olive oil into a frying pan and add a teaspoon of chili flakes. Get the oil hot and add the ginger. Just as the ginger begins to sizzle, add the garlic. When the garlic sizzles, add the scallions and cook until the garlic is browning. Remove from the heat immediately.

Put the crab in a big roasting pan and pour half a bottle of white wine over it (feel free to enjoy the other half as you cook). Then carefully pour the oil, ginger, garlic and onion mixture evenly over the crab. Put in the oven for ten minutes or until hot. Arrange the crab on a serving platter. Pour the sauce in the pan over the crab. If you think you have too much sauce, place the excess in a gravy boat in case people want more.

Serve with the rice noodles and a green salad.

Yields 4 servings.

 

Reads yummy.  Pictures?! 

wow, mouth is watering!

Goes great with Garlic noodles 

Crustacean-inspired Garlic Noodles Recipe Ingredients:
1 lb fresh noodles
4 tablespoons olive oil
3 cloves garlic (pounded)
4 tablespoons unsalted butter
2 tablespoons garlic powder
2 1/2 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce
5 teaspoons grated parmesan cheese
Method:
Rinse the noodles with cold water and set aside. Heat up a pot of water and let it boil. Boil the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.
In a pan, saute the garlic with the olive oil in medium heat. The purpose is to infuse the olive oil with garlicky flavor. Discard the garlic and then add in 4 tablespoons of butter and turn the heat to low. Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.
Once the garlic mixture is cool and the noodles are cool at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated Parmesan cheese, toss well, and serve immediately.