There’s something about ringing in the New Year with a whole Dungeness crab that just feels right—a little celebratory, a little nostalgic, and completely hands-on in the best way. It’s simple, buttery, garlicky, and the kind of meal that reminds you to slow down and savour what’s in front of you. And when you’re pairing it with McKahn’s 2024 Viognier, it becomes one of those traditions you look forward to all year.
Serves: 1
Pairs with: McKahn Wines 2024 Viognier
Ingredients
- 1 whole cooked Dungeness crab (1.5–2 lbs), cleaned and cracked
- 4 tbsp unsalted butter
- 3 garlic cloves, finely minced
- Zest of 1/2 lemon
- Juice of 1/4 lemon
- 1/2 tbsp orange zest
- 1/2 tsp sea salt
- Freshly cracked black pepper
- 2 tbsp fresh parsley, finely chopped
- Lemon wedge, for serving
Instructions
1. Let the crab sit at room temp for 10–15 minutes or steam for 2–3 minutes to warm. Set aside.
2. Make the Garlic Butter:
- Melt butter in a medium skillet over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Stir in lemon zest, orange zest, lemon juice, salt, and pepper.
- Simmer for 30–60 seconds to bring it together.
3. Add the crab to the skillet, then toss and spoon the garlic butter over the crab as it warms, about 4–5 minutes on low heat.
4. To serve, sprinkle generously with parsley. Transfer to a plate, pouring extra garlic butter over the top (the more, the better)
Serve with a lemon wedge—and a chilled glass of McKahn Wines Viognier.
