I made this tonight with Dungeness crab, the first of the season here in California. It was wonderful! Cleaned and quartered a large crab and slit the shells on the legs (cracked the large claws), used fresh parsley because I had some on hand and basted the crab with the butter as it cooked so it got well coated. Messy but delicious. Will definitely make it again real soon.
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I made this tonight with Dungeness crab, the first of the season here in California. It was...