Whole roasted Dungeness crab

January 12, 2009 12:00:00 AM PST
A new crab dish just in time for crab season, from a San Francisco mainstay. Exec. Chef Steve Scarabosio of Scoma's Restaurant shares this delightful recipe.

Recipe: Scoma's whole roasted cracked Dungeness crab

INGREDIENTS:
(Per each whole crab)

  • 1 Whole Dungeness Crab (cleaned and cracked: ask your fishmonger to do it for you)
  • 3 large garlic cloves - chopped and lightly browned
  • 2-3 oz extra virgin olive oil
  • 1-2 lemon - freshly juiced
  • 1/8 tsp salt and ground pepper
  • 1 tsp fresh Italian parsley - chopped
  • 2 lemon wedges

PROCEDURE:

1. Pre-heat oven to 425 degrees.

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

3. Mix olive oil and garlic and pour over crab, add salt and pepper, then toss well.

4. Roast in oven for 12-15 minutes

5. Remove from oven and squeeze a 1?2 fresh lemon over crab (should be steaming as you do this).

6. Garnish the Whole Roasted Cracked Dungeness Crab with fresh chopped Italian parsley and lemon wedge.

7. Serve in a large bowl with crab crackers and crab fork.

For more information on Scoma's Restaurant, visit www.scomas.com

About Exec. Chef Steve Scarabosio
This year, native San Franciscan Steve Scarabosio celebrates 22 years at Scoma's, where he prepares and serves the City's freshest fish. Steve's philosophy is simple - "Let the food speak for itself." As it has for more than four decades, the food continues to speak volumes for Scoma's while Steve remains committed to Scoma's family traditions that began in 1965. Today Scoma's is one of the nation's highest grossing restaurants.

Steve's culinary career began after graduation from the Hotel and Restaurant program at San Francisco's City College. In 1984 he joined Scoma's as a line cook. Scoma's presented a challenge for Steve; learning each line position in a high volume restaurant while maintaining a commitment to the cooking traditions that he learned from his mother and grandmothers.

Steve was promoted to Sous Chef in 1986 and then to Executive Sous Chef in 1992. He enjoyed implementing his line experience, the challenges of managing a large kitchen staff and incorporating his traditional cooking style in his new role.

In July 2002, Steve took the role of Executive Chef with a commitment to continue Scoma's standards of excellence, create new and innovative menus, and focus attention on the new challenges of today's restaurant industry.

When he is not cooking for Scoma's guests, Steve enjoys gardening exotic vegetables and herbs and cooking for his family and friends at his Potrero Hill home.


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