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1
Depending on where you get the crabs they could be alive or preboiled.
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2
If they're alive, place the crabs in boiling water for 5 minutes (until red in color).
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3
Remove from pot and cool them in iced water (quick cool).
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4
With your thumb and index finger pry open the head, remove innards and save.
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5
Under running water wipe clean the head area.
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6
Crab innards:
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7
In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
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8
In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns.
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9
Cook until light brown, about 5 minutes.
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10
Deglaze with 1/4 to 1/2 cup of wine.
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11
Add the blended crab innards, the canola oil, and the garlic salt.
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12
Simmer for 10 minutes.
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13
Skim the top, remove from the heat and cool for a few minutes.
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14
Strain through a sieve or cheesecloth.
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15
Whisk in the garlic puree and let rest.
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16
Preheat the oven to 325 degrees F.
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17
Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes.
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18
Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle.
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19
Sprinkle with chopped parsley.
