½ stick of butter
¼ cup of olive oil
2 tablespoons of minced garlic
1 tablespoon minced shallot
1 ½ teaspoons dried crushed red pepper
2 large Dungeness crabs cooked cleaned and cracked in half (at least 4 plus lbs)
2 tablespoons chopped fresh thyme (divided)
2 tablespoons chopped fresh parsley (divided)
 
½ cup of blood orange, orange or satsuma juice
1 teaspoon of the citrus rind grated
 
Preheat oven to 500 degrees.
Melt butter with oil in heavy ovenproof skillet over medium-high heat.  Stir in garlic, shallot, and dried crushed red pepper.  Add crabs; sprinkle with salt and pepper.  Sprinkle one tablespoon fresh thyme and one tablespoon chopped parsley over crabs.  Stir to combine.  Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
 
Take skillet out of oven and remove crabs with tongs to plate or platter.  Add citrus juice and grated peel to same skillet and boil until sauce is about half (about 5 minutes).  Spoon sauce over crabs.  Sprinkle remaining 1 tablespoon of thyme and parsley and serve.

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Makes for 2 servings and you can easily double or triple the ingredients.