Ingredients
- 1 tsp. fennel seeds, toasted and crushed
- 1 bunch fresh parsley, trimmed
- 2 tsp. fresh thyme leaves
- 2 cloves garlic, peeled
- 1 tbsp. red pepper flakes
- ⅓ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cooked 2-lb. dungeness crabs
- 1 lemon, quartered
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