INGREDIENTS
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6 Dungeness crabs, about 1 1/4 pounds each, cooked, cleaned, and cracked
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3 cups extra-virgin olive oil
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20 garlic cloves, finely minced
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Gray salt and freshly ground pepper
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1 cup freshly squeezed lemon juice
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1 cup finely chopped fresh flat-leaf parsley
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8 (#10) tin cans, lined with newspaper