Dungeness Crabs with White Wine Garlic Butter

2 large live Dungeness crabs ½ cup ( 125 ml) unsalted butter, cut into 8 pieces 2 tablespoons ( 30 ml) minced garlic Finely grate zest and juice of 1 lemon ½ teaspoon ( 2 ml) crushed pepper flakes ½ teaspoon ( 2 ml) kosher salt ¼ teaspoon ( 1 ml) freshly ground black pepper 2/ 3 cup ( 160 ml) dry white wine 1 baguette, torn into bite sized pieces Prepare the grill for direct cooking over high heat. To kill each crab, place it on its back and hold it down with a large cleaver. Use a hammer to tap the top edge of the cleaver and cut the crab in half lengthwise all the way through. Remove and discard the dangling tail flaps and mouth parts. Turn crab over. Pull off and discard the top shell. Remove and discard the feathery gills. Rinse each half of the crab under cold running water and use your finger to scoop out and discard the dark viscera. Slice each half into 5 pieces by cutting between each leg and through the body. Using the hammer again ( or nutcracker or crab cracker), crack each section of each leg to make eating easier after crabs are cooked. In a 12- inch, cast- iron skillet, combine the butter, garlic, lemon zest, lemon juice, red pepper flakes, salt and pepper. Mix well. Place the skillet over direct high heat barbecue and cook, with the lid open, until the butter melts and garlic turns golden, 2 to 3 minutes. Add the wine and cook until it comes to a boil. Remove the skillet from the grill and set it down on a heatproof surface. Grill the crab pieces over direct high heat with the lid open, for about 4 minutes, turning once, and then move them to the skillet. Return the skillet over direct high heat and gently turn the crab pieces with tongs to coat them with the sauce. Cook until the liquid boils and crab is fully cooked, 2 to 3 minutes. Serve with pieces of bread to dip into the liquid remaining in the skillet. Makes 2 mains or 4 appetizers.