Fire-Roasted Crab

Directions

1. 1
   Prepare a medium heat fire (a 4- to 5-second fire) in a campfire or wood-fired grill, oven, or cooker.
2. 2
   Break apart the crab bodies and legs.
3. 3
   Place them in a large cast-iron skillet or clay baker and drizzle with olive oil.
4. 4
   Place slices of garlic under the crab and tuck wedges of lemon between the pieces of crab.
5. 5
   Add the wine and cover lightly with aluminum foil.
6. 6
   Roast over indirect heat for 10 minutes, then remove the foil and cook for another 10 minutes, or until the shells are toasted.
7. 7
   Toss with the pepper flakes and salt to taste.
8. 8
   Serve hot, with warm crusty bread.
9. 9
   Save the roasted crab shells and roast them further in the clay baker until well colored.
10. 10
    Cover with water in a stockpot and simmer for 30 minutes, then let cool and strain.
11. 11
    Cover and refrigerate for up to 3 days, or freeze for up to 3 months.