Dungeness crab has been hard to come by this year, so when I finally decided to splurge on some, I wanted to do something special. In my mind, that of course means using the Wood Stone Home oven. Former Wood Stone Home chef Laura Dewell and I bought some live crabs at Taylor Shellfish in downtown Seattle and headed back to fire up her oven and put our heads together. I’ve always loved the Asian-style wok-roasted crab where live crabs are cut up, cleaned and cracked before roasting so that the meat soaks up all the yummy ginger, garlic, sesame oil and spices as the crab cooks. We weren’t in the mood for live crustacean dismemberment, so we compromised by par cooking them in boiling water for 8 minutes, then cleaning and cracking them. Into a cazuela they went with butter, lots of garlic, shallots, lemon juice, cracked pepper and fresh thyme leaves. We roasted them, covered in the hot Wood Stone for another 8 minutes, stirring occasionally. Finger-lickin’ delectable!