Marinated Cracked Dungeness Crab:
3 crab cracked and cleaned rinsed well.
3/4 cup good extra virgin olive oil.
1/2 lg red onion thinly sliced.
6 cloves garlic chopped.
2 Tbs fresh parsley chopped.
1 Tbs fresh oregano chopped.
2 Tbs white balsamic vinegar.
2 lg lemons halved and juiced.
Pinch of crushed red pepper.
In a lg saute pan add olive oil, onions, garlic and warm on very low heat. Warm through for 5 minutes making sure not to brown at all . Add the chopped herbs , vinegar and lemon juice warm through. Place the crab in a large bowl and pour the heated mixture over the crab. Add the lemon halves and cover to refrigerate for at least an hour turning to cover occasionally.
November 15th is the opening day for Dungeness Crab and every year my family eagerly awaits the start of the season. The first of the crabs are always a little sweeter and larger in size. This is when we love to get them right off the docks and serve them simply with drawn butter.
The first crabs mark the holiday season, as surely as the first snowfall in Vermont. It is the quintessential San Fransisco meal, served with a warm loaf of sourdough bread and a bottle of great Chardonnay with family and friends or for a romantic meal for two. I would have to say cracked crab is a Thanksgiving tradition for many.
As the crab season moves forward you can find previously frozen crab in the markets and this is the way I like to serve it. Typically it is not as sweet as fresh off the boat but it is just as yummy in a unique way all it's on.