For the first time in recent memory, we decided to forgo the usual bird on Thanksgiving and go with a local holiday tradition - dungeness crab. The local fishwrap accommodated with an easy recipe for Roast Garlic Crab:
Adapted from “The Tra Vigne Cookbook,” by Michael Chiarello (Chronicle Books, 1999).
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 Dungeness crabs, about 1¼ pounds each, cooked, cleaned and cracked
Kosher salt and freshly ground pepper
1½ tablespoons freshly squeezed lemon juice
2 tablespoons chopped flat-leaf parsley
Instructions: Preheat the oven to 450-500 degrees. Heat the butter and olive oil in a very large ovenproof skillet over medium heat until hot. Add the garlic and crab, season to taste with salt and pepper, and toss well. Transfer to the oven and roast until the garlic turns light brown and the crab is heated through, about 6-10 minutes, stirring once halfway through.Pour the contents of the skillet into a large serving bowl, add the lemon juice and parsley and toss well. Serve at once.
I love new traditions.