Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 1 pound Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 1 pound Brussels sprouts and halve them lengthwise, quartering any especially large sprouts.

2. 2.

   Toss the vegetables on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 1/2 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer, placing the sprouts cut-side down. Use two sheets if necessary to avoid crowding.

3. 3.

   Roast for 28–32 minutes, turning the potatoes after 18 minutes, until the potatoes are tender and golden and the sprouts have browned edges.

4. 4.

   While the vegetables roast, prepare 3 pounds whole cooked Dungeness crab. Lift off the top shells, remove the feathery gills, mouthparts and underside flaps, and discard them with the loose innards. Separate the legs and claws, break the bodies into halves, and lightly crack the claws with kitchen shears or a crab cracker.

5. 5.

   Mince 2 peeled garlic cloves. Halve 1 lemon; cut one half into serving wedges and reserve the other half for the butter.

6. 6.

   During the final 10 minutes of roasting, bring 1 inch of water to a simmer in a large covered pot fitted with a steamer basket. Add the prepared crab, cover and steam for 5–7 minutes, just until warmed through; work in two batches if needed, keeping the first batch covered.

7. 7.

   Meanwhile, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–2 minutes without browning. Remove from the heat and squeeze the reserved lemon half into the butter, catching any seeds. Stir to combine.

8. 8.

   Divide the roasted vegetables and warm crab between two large plates. Spoon a little lemon-garlic butter over the crab and serve the rest in small dipping bowls, with the lemon wedges, crab crackers and an empty shell bowl alongside.

Want more detail? See the temperature guide.