![]() So delicious! The only change I made was to use just a pinch of red pepper flakes (in half the recipe). But otherwise, ooooh, what a meal!Ībsaloutley delicious! My husband, daughter, and myself all loved the recipe! We had it with organic spinach salad with balsamic vingarette, sourdough bread, and roasted asparagus. Next time, I will add a little bit of white wine to the sauce at the end it was just a bit too sweet for my taste, so the wine will help with that. This was delicious!! I followed the recipe exactly, but could not find a blood orange, so used a regular orange. ![]() It is worth hunting down blood-oranges for the best flavor blend I follow the listed recipe, but add a pinch of saffron to make it even better. This is one of my no-fail, amazing reward for little effort dishes. What did I do wrong? Ended up with CHARRED sauce in the oven. As other reviewers said, it's very messy. I did use a naval orange as I couldn't find blood oranges at the market. A little too orangy, may cut back next time. My Chef husband thought it was delicate and nice! I served it with grilled asparagus, salad and sour dough to sop up the broth! A light lovely balance with just the right amount of orange balanced. ![]() This was delish! I was guided by the other 'sweet' comments and reduced the amount of Orange juice and added two squeezes of lemon and zest. Steam crab legs to warm and serve with melted butter and lemon is all that's needed for Dungeness Crab!! The 12 minutes spent in the oven was enough to make the meat hard to remove from the legs. 2) Even though I cracked each section, very little flavor made its way through to the meat. It turned out perfect, but I'll never use it again for two reasons. I tried this because I'm always up for something new. I salt and pepper liberally to balance the orange sauce. Worried about shallots and garlic overcooking but all was good and the crab was a hit! Wow!ĭelicious! I've made this multiple times with rave reviews. Did not salt and pepper the crab - due to guest's salt restrictions. Used dried parsley and thyme cause it is what was in the pantry (added them with the shallots and garlic). Took previous review suggestions and added lemon zest, lemon juice and did not overheat the crab. OMG!! Used this as an appetizer for Easter. I have limited cooking skills but I cooked it for my wife. There is never a sign of anything (but the shells) left over. Be sure to have bread on hand to dip in the sauce. I skip the parsley and use black pepper instead of red pepper flakes and find it perfect as such. Messy indeed, but worth every bit of greasy fingers and dirty tablecoth. This is sooooo delicious I make this whenever I pick up fresh crab. Overall, if you are going to the expense of using fresh crab, change the temperature, forget the red pepper and orange juice, in other words, just lemon, butter, a little olive oil, and thyme and parsley. Finally, use lemon juice to replace the orange juice and cut the amount in half. The roasting was a nice idea instead of steaming. The garlic and shallots were fine, and the thyme and parsley. Then, the orange and crushed red pepper overwhelmed the delicate crab taste. First, 500 degrees is too high, 400 is plenty, otherwise the herbs burn. We always serve it with a Cesar salad for Christmas CA The sauce is also great for dipping the crusty bread. At 500 degrees for 15 minutes is perfect for making cold crab warm and tasty. ![]() This sauce enhances the taste of the crab. I live near San Francisco and get fresh crab cooked that day and it is always very sweet. I totally disagree with the folks who say it overwhelms the taste of the crab. I have done it at least a dozen times and have had to give the recipe to everyone who has tasted this recipe. This is by far our favorite way of cooking crab. Instead of pouring the sauce over the shells, I served it in ramekins for dipping the crab meat. My husband loves crab doused in butter so he was skeptical about the sauce, but after trying it he agreed that it was the best crab dish I’ve ever made. This is the most delicious recipe I’ve found for Dungeness crab! The sauce is wonderful with the blood orange juice.
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