Preparation:
Remove legs from crabs, crack, and set aside cut bodies into quarters place legs and bodies into a heavy roasting pan drizzle with olive oil top with minced garlic and parsley toss to coat on all sides roast @ 500-550 degrees for 5 minutes remove from oven squeeze lemons over the top transfer to a large bowl and toss to mix well serve hot, with a ladle for the juices, and accompanied by sourdough french bread |
