Preheat the oven to 450 degrees.
Melt the butter and olive oil in a skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper.
Place crabs on large baking sheet and drizzle the crabs with contents of skillet. Sprinkle salt, pepper, 1 tablespoon chopped thyme, and 1 tablespoon chopped parsley over crabs. Place sheet in pre-heated oven and roast crabs until heated through, about 10 to 12 minutes.
Using tongs, transfer crabs to platter. Add lemon juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
A rich, complex dish such as this would pair excellently with a dry, crisp wine such as our 2016 Ultra Brut or 2015 Jardin d'Hiver Cuvée.
Serving Size: Two People
Photo by Delicious