The weather has been chilly in the Bay Area for the past few weeks which is a great thing for us as it means it is time to nosh heavily on Dungeness Crab! We took full advantage of the season before going on vacation just in case the season was canceled again. It did happen last year. Lucky for us and lucky for you, it is in full swing right now, so I was able to remake one of our favorite ways to enjoy it. So excited to share this recipe for Roasted Harissa Garlic Crab with you just in time for the holidays!
If you follow us on social media you know we love Harissa, and it is a staple in our kitchen. I discovered it years ago while traveling in France, and have been seeking the perfect one ever since. It is hard to find stateside, until now. A few months ago I read about the company NY Shuk out of the east coast and learned about what they are doing with pantry items to use in Sephardic and Middle Eastern cuisines. I was immediately swooned over by their Harissa sauce, and have not looked back. To say we love them is an understatement.
What is the difference? Well, they use carefully sourced ingredients from chilies to vinegar to spices and garlic, and all of their products are made in small batches which ensure a high-quality product. I love that they do not put tomato paste or sauce into the Harissa, which so many other companies do. Just delicious harissa with every bite.
They have two Harissas which we use very often. One has preserved lemon in it, and the other is without. Both are bursting with a sultry smokey flavor, and go well with this roasted crab recipe. I highly recommend you pick up a jar or two for your pantry. Then thank me later!
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Roasted Harissa Garlic Crab
1/2 cup olive oil
1/2 cup unsalted butter
8 garlic cloves, smashed to a paste
2 tablespoons Preserved Lemon Harissa or regular Harissa
2 Dungeness crabs – have your fishmonger clean and crack
In a small saucepan combine the olive oil and butter gently heat over very low until the butter melts.
Stir in the garlic and the harissa and cook over low heat for 3 minutes. Remove from the heat and let sit for 30 minutes.
Preheat the oven to 450.
Scatter the crab over a baking sheet and pour half of the butter mixture over the top. Mix together using your hands.
Place into the oven and roast for 15 minutes.
Remove and place onto a serving platter and pour the remains sauce over the top.
disclaimer: this post is not sponsored; we just love NY Shuk and wanted to share! all content and photos are our own and were not influenced by other parties. we appreciate our readers supporting brands that we stand behind.