Roasted Crab with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent crab meat paired with silky roasted aubergine in a fragrant garlic and ginger sauce, finished with crispy breadcrumbs and fresh herbs for a restaurant-quality seafood dish.
Ella x
Ingredients
- 2live crabs(about 1.5 kg each)
- 2aubergine(cut into 2cm cubes)
- 6 tablespoonsolive oil
- 5garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 118 mlpanko breadcrumbs
- 3 tablespoonsfresh coriander(chopped)
- 2green onions(sliced)
- 1 teaspoonsea salt
- ½ teaspoonwhite pepper
Detail level
Instructions
- 1
Preheat oven to 200°C. Humanely dispatch the crabs, then clean and crack them into quarters, removing the gills and intestines. Pat dry with paper towels.
Tip: Ensure all pieces are dry to achieve better roasting and browning.
- 2
Toss aubergine cubes with 3 tablespoons of olive oil, salt, and white pepper. Spread on a baking tray and roast for 20 minutes until golden and tender, stirring halfway through.
Tip: Don't overcrowd the pan; use two trays if needed for even cooking.
- 3
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to create the sauce. Set aside.
Tip: Prepare this while the aubergine roasts to save time.
- 4
Heat the remaining 3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Season the crab pieces and sear them for 2-3 minutes per side until the shells turn bright red.
Tip: Work in batches if necessary to avoid crowding the pan.
- 5
Pour the sauce mixture over the seared crab pieces, ensuring even coverage. Nestle the roasted aubergine among the crab pieces.
Tip: The sauce will create a glaze as it heats through.
- 6
Transfer the skillet to the oven and roast for 12-15 minutes until the crab meat is cooked through and opaque.
Tip: The meat should be fully white and pull away from the shell easily.
- 7
In a separate small skillet, toast the panko breadcrumbs in a dry pan over medium heat for 2-3 minutes until golden and fragrant, stirring constantly.
Tip: Watch carefully as breadcrumbs brown quickly; remove when just golden.
- 8
Remove the skillet from the oven. Sprinkle the toasted breadcrumbs over the crab and aubergine, then garnish with fresh coriander and sliced green onions.
Tip: Add garnish just before serving to maintain texture and vibrancy.
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