Prepare a medium (5 second) fire in a wood-fire pit.  Break apart two cooked and cleaned Dungeness crabs and place in a large cast iron skillet.  Drizzle with olive oil, 5 cloves of garlic, 2 lemons cut into wedges and 1/2 c. dry white wine.  Cover with aluminum foil and roast over indirect heat for 10 minutes, uncover and roast for another 10 minutes until shells are toasted.  Toss with red pepper flakes and salt.  Serve hot, with warm crusty bread.

Retain the roasted shells for making a batch of crab stock. 

dungeness crab