Roasted Garlic-Chile Dungeness Crab with Garlic Noodles | Saveur

Step 1

Instructions

Step 2

Preheat the oven (with one of its racks positioned in the center) to 450°F. In a large, ovenproof skillet, Dutch oven, or roasting pan, melt the butter and olive oil over medium heat. When melted, stir in the garlic, shallots, onion, chile flakes, and black pepper, then transfer to the oven and cook, stirring occasionally, until the garlic is fragrant and just beginning to turn golden, 7–8 minutes. Remove the pan from the oven, and stir in the crab pieces, making sure to thoroughly coat the shells. Return the pan to the oven and cook, stirring occasionally, until the garlic butter begins to caramelize on the shells, about 15 minutes. Meanwhile, make the noodles: Bring a medium pot of water to a boil over high heat. Add the noodles and cook until al dente, about 4 minutes. Drain the noodles, reserving half a cup of the cooking liquid. To a large skillet over medium heat, add the reserved noodle-cooking liquid and the garlic. Bring the liquid to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter to emulsify, then stir in the fish sauce, oyster sauce, and sugar. Continue cooking until the sauce thickens slightly, about 2 minutes. Remove from the heat, then add the reserved noodles, tossing to coat in the garlic sauce. Season to taste with black pepper, transfer to a large bowl, and garnish with sliced chives or scallions. Remove the crab from the oven and add half of the parsley to the pan, tossing to coat. Using tongs, transfer the crab to a large platter and drizzle the butter mixture over the top; sprinkle with the remaining parsley and serve hot, alongside the garlic noodles.