Citrus Crab

I tend to mold my recipes after what I have in my fridge. This is how my Grandma taught me to cook and the basis for a lot of my ideas and experimentation with food. You make what you have and try not to waste your resources. I also get inspiration from fresh, local produce from farmers markets or backyards when available.

I came up with this crab dish last night. I purchased a live crab, which I had quartered and cleaned. I usually use white wine as a base, it helps cook the crab and gives it a great flavor. But I was out of wine, so I made Citrus Crab.

1 whole crab, quartered and cleaned
2 lemons - juiced and thrown in
2 oranges - juiced and thrown in
1/3 cup water
1 onion, diced
1/4 cup of butter, cut into small pieces
Lemon Pepper, Cayenne, Italian Seasons

Mix all ingredients and bake in the oven at 350 degrees for 30-40 minutes, flipping once 3/4 of the way through. Dungeness Crabs turn from a dark blueish purple to a bright pink. The juices are usually boiling and once cooled, delicious for dipping the crab in.