Garlic and Lemon Roasted Crabs

Last Friday I bought two beautiful *local* Dungeness Crabs at the Seafood Farmer's Market. Kona Cold Lobster buys small Dungeness Crabs from Washington State and raises them in their salt water pools in Kona. When the are ready to sell we have our own *Crab Season*! That is right... we have it all year in Hawaii.

I came home and removed the crabs from the cooler, then boiled them with bay leaves, cayenne pepper and salt. I drained them and refrigerated them till Monday when I roasted the cut up and cleaned crab. That is one advantage of buying them in the bay area at stores like Lunardi's or at the docks in Half Moon Bay like we used to, they cook them, clean them and cut them up so that all you have to do is roast them or whatever you want to do with them.

And so the roasting is so simple. Once you have cleaned and cut up the crabs, just toss them in a bowl with about 30 cloves of garlic (well crushed or minced), 1/4 cup of olive oil, 2 teaspoons of sea salt, 1 tablespoon of crushed red pepper, lots of freshly grated black pepper. zest of 2 lemons, slice the two lemons and 1/2 cup of finely minced flat leaf parsley. Place it on a roasting pan and bake at 425 degrees for about 15 minutes. Serve with crusty Italian bread, clarified butter and MOUNTAINS of napkins.

SAVE the shells and any leftover crab... Crab Bisque or Crab Chowder is another meal ahead of you. I am making Crab and Corn Chowder now... another post.