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Angelo’s Greek Style Dungeness Crabs

An Ultra Premium Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

n/a minutes


variable people


  • Fresh peeled garlic (to taste)
  • Parsley (to taste)
  • Freshly squeezed lemon juice (to taste)
  • Butter
  • Cooked whole crabs (as many as you want)
  • Fresh sourdough bread
  • Any Ultra Premium Olive Oil (Picual, Hojiblanca, Barnea, Picholine)
  • Cold Chardonnay, Chenin Blanc, or Pinot Grigiot Wine


  • Clean and crack legs of any amount of crab. Quarter the bodies, then place quarters and legs into a large bowl.
  • Mince the garlic and chop the parsley. Mix oil and lemon together in a ratio of 1 part oil and 1/2 part lemon juice and pour over the crab, along with the garlic and parsley. Turn the crab parts over in the marinade, making sure all parts have been covered.
  • Place in refrigerator for several hours, turning the parts frequently.
  • Cut up some nice sourdough bread, spread butter over the top, warm in the oven.
  • Pour the wine, place bread on the table, take the marinated crab out of the fridge and begin the feast.
  • How good can it get!
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