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Ingredients

• 1/4 cup (1/2 stick) butter
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon minced shallot
• 1 1/2 teaspoons dried crushed red pepper
• 2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
• 2 tablespoons chopped fresh thyme, divided
• 2 tablespoons chopped fresh parsley, divided
• 1/2 cup blood orange juice or regular orange juice
• 1 teaspoon finely grated blood orange peel or regular orange peel

Description

The Buttery Sauce That Coats The Crabmeat And The Shells Is Part Of The Pleasure Of This Dish; To Really Enjoy It, Dispense With The Utensils And Just Eat The Crab With Your Hands.…

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