Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 12 oz Brussels sprouts and halve them lengthwise, quartering any especially large ones.

2. 2.

   Toss the potatoes on a rimmed baking sheet with 1/2 tablespoon olive oil, 3/4 teaspoon fine table salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast on the lower rack for 35 minutes, turning after 20 minutes.

3. 3.

   Toss the Brussels sprouts on a second baking sheet with 1/2 tablespoon olive oil, 1/2 teaspoon fine table salt, and 1/4 teaspoon black pepper. Place cut-side down. Once the potatoes have roasted for 10 minutes, put the sprouts on the upper rack and roast for 20–25 minutes, until browned and tender.

4. 4.

   While the vegetables roast, mince 2 garlic cloves and cut 1 lemon into 4 wedges. Prepare 2 lb whole cooked Dungeness crab: lift off the top shell, remove the gills and innards, separate the legs and claws, and split the cleaned body into halves. Lightly crack the claws and thick leg sections with a crab cracker or kitchen shears.

5. 5.

   During the final 8 minutes of roasting, bring 1 inch of water to a simmer in a large pot fitted with a steamer basket or rack. Add the prepared crab, cover, and steam gently for 5–7 minutes, just until the meat is heated through. Work in two layers if necessary, keeping the lid closed.

6. 6.

   Meanwhile, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–2 minutes until fragrant, without browning. Transfer the garlic butter to two small dipping dishes; the crab is naturally salty, so it needs no added salt.

7. 7.

   Divide the warm crab, roasted potatoes, and Brussels sprouts between two plates. Add the lemon wedges and garlic butter, and serve with crab crackers, picks, and a bowl for shells.

Want more detail? See the temperature guide.