Most years I watch a single football game – the Super Bowl. This year my interest in the game is such that I am watching two games beginning today with the NFC championship game between the San Francisco 49ers and the Seattle Seahawks.
I usually make nachos for the “big game”. But that tradition is reserved for the Super Bowl. So, I am saving the nachos until the really big game.
Dungeness crab has been on my mind lately. Crabs are still in season here but later in the season, crabs are most likely caught further north. I moseyed to the store and had the fishmonger choose a large, two-pound plus crustacean that I like to think may have been caught off of Puget Sound. A perfect meal to accompany watching my soon to be Santa Clara 49ers battle it out with the Hawks.
I made this version of roasted crab on Christmas Eve last month and enjoyed it quite a lot. It is based on a recipe by Reed Hearon of the restaurant Rose Pistola in San Francisco’s North Beach neighborhood and has been published in both the San Francisco Chronicle and Saveur Magazine.
If you get the crab cooked, cracked and cleaned, the dish goes together quickly. Perfect for game day. Before cooking, the crab is marinated with fresh fennel, parsley, red pepper flakes, thyme, rosemary, garlic, lemon, olive oil and a splash Pernot – a French anise flavored liqueur.
Along side the crab, I served Spaghetti Cacio e Pepe (cheese and black pepper). The spaghetti along with a locally brewed Anchor Steam beer, are perfect accompaniments for roasted Dungeness Crab. A recipe for Spaghetti Cacio e Pepe can be found here.
As presented this recipe serves one, but can be obviously scaled up. Go 9er’s!!!!
- ½ small fennel bulb in large dice.
- ½ cup chopped fresh flat leaf parsley
- 2 sprigs fresh thyme leaves removed from the wooden stems
- 1 sprig Rosemary leaves removed and minced
- 3 cloves garlic – minced
- 1 lemon (zest and juice of ½ lemon, reserve the remaining lemon)
- ¼ tablespoon red pepper flakes, or to taste
- 2 to 3 tablespoons of everyday olive oil
- 2 to 3 tablespoons of Pernod
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 – large Dungeness Crab cooked, cracked and cleaned
- Mix and combine all of the ingredients above in a large bowl. Place the crab in the bowl and toss to coat with the marinade. Place in the refrigerator covered for one hour to marinate.
- Preheat the oven to 350 degrees. Place the marinated crab in a shallow backing dish and cook in the oven for 15 minutes.
- Serve with reserved lemon cut in wedges.