December 1st marked the opening of the commercial crab fisheries here in Oregon, and the Portland Farmer’s Market did not fail to deliver with these fresh from the ocean, two-pound-a-piece beauties!

The deliciousness is prepared by removing and cracking the legs and quartering the cleaned crab bodies which are then prepared in a large skillet in the Spanish tapas style of gambas al ajillo. The basic recipe is outlined here, but the addition of the flavorful juices from the crab shells kicks this adaptation over the top on a scale of one-to-yum.

The delicious cornbread and roasted root vegetable accompaniment was contributed by our Arizona friend Dustin, adapted from a Bon Appetite recipe that provided a perfect backdrop for our succulent, buttery ocean gold. While a bit time consuming in its preparation, this stuffing is eminently worth the effort and perfectly suited for this seafood feast.

Dungeness al ajillo

4 large, boiled dungeness crabs, cleaned and juices reserved
2. c of olive oil
1 large head of garlic, finely minced
1/2 c. of parsley, finely chopped
1/2 c. fresh squeezed lemon juice

First prepare the crabs as noted above, reserving the juices from the shell as you clean. Strain the reserved juice and set aside (4 crabs yielded me about 1 c. of juice).

Heat the olive oil on med high heat, and toss in the crab parts and garlic. Cook through on a simmer for about 10 minutes, turning often (don’t allow to fry!). Add in the lemon juice and reserved crab juices, season with salt and pepper, and cook an additional five minutes, or until liquid reduces by about half and the sauce begins to thicken. Finally, toss the whole mixture with the parsley, plate atop a mound of the cornbread stuffing, and spoon some of the crab-laden sauce over the top of each plate.

 

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