The best way to serve this northern California specialty is on a table lined with newspapers. Here, boiled Dungeness crab is roasted in the shell in a cast-iron pan over a wood fire. It is equally wonderful roasted in a wood-fired oven. The deep, rich flavor of the roasted crab is extraordinary, especially when served with Wood Roasted Artichokes (page 105).

　　

Ingredients

serves 4 as main course

　　2 crabs (4 to 4 1/2 pounds total) Dungeness crabs, cooked and cleaned

　　Olive oil, for drizzling

　　4 cloves garlic, thinly sliced

　　2 lemons, cut into 8 wedges

　　1/4 cup dry white wine

　　1/8 teaspoon red pepper flakes (optional)

　　Sea salt

　　

Step 1

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

　　

Step 2

Break apart the crab bodies and legs. Place them in a large cast-iron skillet or clay baker and drizzle with olive oil. Place slices of garlic under the crab and tuck wedges of lemon between the pieces of crab. Add the wine and cover lightly with aluminum foil. Roast over indirect heat for 10 minutes, then remove the foil and cook for another 10 minutes, or until the shells are toasted. Toss with the pepper flakes and salt to taste. Serve hot, with warm crusty bread.

　　

Crab Stock

Step 3

Save the roasted crab shells and roast them further in the clay baker until well colored. Cover with water in a stockpot and simmer for 30 minutes, then let cool and strain. Cover and refrigerate for up to 3 days, or freeze for up to 3 months.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.