Greg Dunlap’s Crab Recipe

Back when the season opened I mentioned Guy Fieri on the food network and him stopping at Pier 23 in San Francisco and having crab. Here’s that episode for those of you who may have missed it. It opens about 1/3 in and the crab cook is about 45% into it.

http://www.youtube.com/watch?v=IGc9BBVV0L0

I’ve refined the recipe down 3 times now, and here’s what I came up with:

1 cooked Dungeness Crab
1/3 cup olive oil
1/4 tsp salt
1 tbsp pepper
1/3 cup chopped parsley
2 cloves garlic finely chopped
1 medium shallot finely chopped
Dash of red pepper flakes to taste (optional)
¼ cup white wine
Juice of I lemon
1/3 cube butter

Clean and crack crab, crack all legs
Heat oil in frying pan, add salt and pepper and optional pepper flakes
Add garlic, shallot, and fry 30 seconds
Add Crab allow to heat through while basting with ingredients in pan
Add parsley and wine, allow to heat while basting
Add juice of lemon stir together and place in pan for oven
Add butter and finish off in 425 degree oven for 8 minutes

Place crab in bowl, drizzle contents of pan over crab.

Serve and enjoy.

Have sourdough French bread available to dip into pan drippings and be decadent with.