Fire-Roasted Crab

1. 1

   Prepare a medium heat fire (a 4- to 5-second fire) in a campfire or wood-fired grill, oven, or cooker.

2. 2

   Break apart the crab bodies and legs.

3. 3

   Place them in a large cast-iron skillet or clay baker and drizzle with olive oil.

4. 4

   Place slices of garlic under the crab and tuck wedges of lemon between the pieces of crab.

5. 5

   Add the wine and cover lightly with aluminum foil.

6. 6

   Roast over indirect heat for 10 minutes, then remove the foil and cook for another 10 minutes, or until the shells are toasted.

7. 7

   Toss with the pepper flakes and salt to taste.

8. 8

   Serve hot, with warm crusty bread.

9. 9

   Save the roasted crab shells and roast them further in the clay baker until well colored.

10. 10

    Cover with water in a stockpot and simmer for 30 minutes, then let cool and strain.

11. 11

    Cover and refrigerate for up to 3 days, or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.