Spicy Hot Mess Crab Legs

If garlic bread and crab boil had a baby, this would surely be it! Sweet Dungeness crab gets tossed in the classic garlic bread mixture — garlic, butter, and parsley — and served with crusty bread to soak up any extra butter. It is a bit messy, but feel free to use the bread as a tasty napkin!

• 3 to 4  Dungeness crab clusters, thawed

• 4 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 larg e garlic cloves, minced

• ¼ to ½ teaspoon crushed red pepper flakes

• 1 tablespoon chopped fresh parsley

• Kosher salt

• ½ lemon

• Crusty bread for serving and dipping

Separate the crab legs from the body. Using a sturdy knife cut the bodies in half.

Place the crab into a wok or skillet with 1 inch of water and bring to a boil. Cover and steam just until heated through, 2 to 3 minutes. Drain well and wipe out the pan.

Return the pan to medium-high heat and add the butter, oil, garlic, and as much red pepper flakes as desired, and sauté just until sizzling. Add the crab, parsley, and a pinch of salt, and stir-fry until coated with the sizzling mixture. Transfer to a deep platter, scraping all of the butter and aromatics on top and add a squeeze of lemon. Serve right away with claw crackers, bread, and lots of napkins. Dip the crab meat and bread into the surrounding butter and enjoy!

Go for bubbles and a light acidy for freshness. A little sweetness helps balance the spice, too. A sparkling Riesling hits all the marks.

Swap the crushed red pepper flakes with chipotle flakes for a smoky heat. Or add a teaspoon of Calabrian chile paste at the end for aromatic warmth.

Reserve any leftover crabmeat and shells separately. Make a stock with the shells and freeze. Fold the crabmeat into an omelet for breakfast or buttered noodles for dinner.

The beauty of this dish is the buttery sauce. But for less saturated fat, you can use olive oil and omit the butter altogether.