Ingredients
For the Crab Pot
2 large live Crabs
1 lemon, strips removed
2T Zataranias Crab boil & 2T Salt
2 garlic cloves, smashed
1T vinegar
For the Sauce
1/2 stick of unsalted butter
2T extra virgin olive oil
4 garlic cloves minced
1t red pepper flakes
1T fresh Tyme leaves
1/4 C Chopped Parsley (reserve some for garnish)
2T Chopped fresh herbs (Basil, Marjoram, Rosemary, etc…)
1 C dry white wine
1 Lemon, zest and juice
Preparation
For the Crab Pot In a large pot of water, add all ingredients except the crabs and bring to a rolling boil. Hold the crab at the back of the shell and slip into the boiling water. Return to a simmer and cook 10-12 minutes Carefully remove the crab from the hot water to a strainer, if possible, put outside to cool. (Helps with the smell too)
When the crabs are cool, rinse and scrub clean on the bottom.
For the Sauce Meanwhile, melt butter in a sauce pan add the garlic and the olive oil, cook for 2 min. Add the remaining ingredients, stir and remove from the heat and set aside.
Pre-heat the oven to 400º
Clean the crabs, leaving the legs attached to the body. (you might want to cut in half at the body) Lightly crack the large leg and claw sections (a nut cracker works great for this) Arrange the crab in a baking pan stir and pour the sauce over the crab and bake for 10-12minutes Remove from the oven to cool slightly before serving (you can serve at room temp quite nicely too) To serve: Remove the crabs to a serving dish, ladel the sauce from the pan over them and sprikle with the remaing parsley.
