1 1/2 teaspoons salt, plus more for cooking the crabs
1 lemon, thinly sliced
1 head garlic, minced, peels reserved
1 onion, minced, peel reserved
4 large Dungeness crabs*, 1 1/4 to 1 1/2 pounds each
1 cup (2 sticks) unsalted butter
1 cup olive oil
2 teaspoons crushed red pepper, or 6 to 8 fresh red chiles, such as serrano, minced and seeded, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped fresh parsley or cilantro leaves
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