Careme

Instructions

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1. 1.

   Heat the oven to 425°F and position a rack in the upper-middle. Scrub 1 pound Yukon Gold potatoes and cut into ¾-inch pieces. On a large rimmed baking sheet, toss them with 1 tablespoon olive oil, ¾ teaspoon fine sea salt, and ⅛ teaspoon black pepper. Spread over one half of the sheet.

2. 2.

   Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering especially large ones. In a bowl, toss with ½ tablespoon olive oil, ½ teaspoon fine sea salt, and ⅛ teaspoon black pepper.

3. 3.

   Roast the potatoes for 10 minutes. Add the prepared Brussels sprouts to the empty half of the sheet, placing their cut sides down. Roast everything for another 22–25 minutes, turning the potatoes once, until the potatoes are tender and golden and the sprouts have browned edges.

4. 4.

   While the vegetables roast, mince 1 garlic clove. Cut 1 lemon in half; squeeze 1 tablespoon juice from one half and cut the rest into wedges.

5. 5.

   During the final 12 minutes of roasting, bring 1 inch of water to a boil in a large covered pot fitted with a steaming rack. Place 2½ pounds thawed whole cooked Dungeness crab on the rack, cover, and steam over medium heat for 8–10 minutes, until hot throughout. Lift out with tongs and let stand for 2 minutes.

6. 6.

   Meanwhile, melt 3 tablespoons unsalted butter in a small saucepan over low heat. Add the prepared garlic and cook gently for 1 minute without browning. Remove from the heat and stir in the prepared 1 tablespoon lemon juice.

7. 7.

   Remove the crab’s top shell, gills, and viscera. Separate the legs and claws, split the body into sections, and lightly crack the large shells. Divide between two plates alongside the roasted potatoes and Brussels sprouts. Serve the lemon-garlic butter in small dipping bowls with the lemon wedges, shell crackers, and an empty bowl for shells.

Want more detail? See the temperature guide.