Roasted Crab with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.