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Secret Recipe: Roasted Dungeness from Scoma's

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

When Scoma's opened in 1965 in Fisherman's Wharf, the owners (brothers Joe and Al Scoma) based their menu on some of their mother's favorite recipes. This one is a classic and a great basic guide to roasting Dungeness (season's up in June, by the way) that you can riff off of with whatever spices you have in the cupboard. If you've never worked with crab before, ask your fishmonger to clean and crack it for you.

 

1 whole Dungeness crab, cleaned and cracked

3 large garlic cloves, chopped and lightly browned

3 ounces (about 6 tablespoons) extra virgin olive oil

1⁄2 lemon

1/8 teaspoon salt and ground pepper

1 teaspoon fresh Italian parsley, chopped

2 lemon wedges

 

1. Pre-heat oven to 425 degrees

2. Place cracked crab in a heavy skillet that fits inside the oven.

3. Combine garlic and olive oil and pour over crab. Add salt and pepper and toss well.

4. Roast in oven for 12-15 minutes.

5. Remove from oven and squeeze lemon over crab. Garnish with parsley and lemon wedges. Serve in a large bowl with a crab fork.