2freshly cooked Dungeness crabscleaned and cracked
2tablespoonsGhee or clarified butterif you don't have Ghee, or clarified butter, mix 1 tablespoon extra virgin olive oil with 1 tablespoon unsalted butter with extra virgin olive oil
1tablespoonextra virgin olive oil
2teaspoonsRasel Hanout*
salt and freshly ground pepperto taste
1lemonseeded and thinly sliced
Chopped fresh cilantrooptional
*Rasel Hanout is a blend of spices and can be found in Indian other middle eastern ethnic markets
Instructions
Cook and clean your crabs; place in a large bowl (or your store-bought cooked crab)
Heat the oven to 325 degrees F.
In a small saucepan heat the ghee (or butter) and extra virgin olive oil, stir in the Rasel Hanout along with some salt and pepper. Pour over the crab and toss well. Place the crab in a tagine or covered ovenproof skillet; top with the lemon slices. Place in the oven for 25 – 30 minutes or until the crab has heated through. Serve with some basmati rice (like we did); along with a lot of napkins for cleaning your lip-smacking good fingers off!