Roasted Crab with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent crab legs roasted with garlic butter and served over creamy avocado purée, finished with crispy breadcrumbs and fresh citrus for a luxurious yet simple seafood dish.
Ella x
Ingredients
- 1 kgcrab legs(thawed if frozen, patted dry)
- 6 tablespoonsbutter(unsalted, divided)
- 5garlic cloves(minced)
- 2ripe avocados(peeled and pitted)
- 3 tablespoonsfresh lemon juice
- 118 mlpanko breadcrumbs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsfresh chives(chopped)
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 400°F. Arrange crab legs on a large rimmed baking sheet in a single layer.
Tip: Make sure crab legs are dry to achieve better browning and texture.
- 2
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, then drizzle evenly over the crab legs.
Tip: Don't let the garlic brown; keep heat at medium to prevent bitterness.
- 3
Season crab legs generously with salt and black pepper. Roast in the oven for 12-15 minutes until heated through and beginning to caramelize.
Tip: Crab legs cook quickly; watch to avoid overcooking.
- 4
While crab roasts, mash the avocados in a bowl with lemon juice, remaining 2 tablespoons of butter, and a pinch of salt until you reach your desired consistency—creamy with some small chunks is ideal.
Tip: Toss avocado with lemon juice immediately to prevent browning.
- 5
In a separate skillet, toast the panko breadcrumbs in 1 tablespoon of the roasted garlic butter over medium heat for 3-4 minutes, stirring frequently until golden and crispy.
Tip: Toast breadcrumbs separately for better texture and flavor control.
- 6
Remove crab from oven and sprinkle with red pepper flakes and lemon zest.
- 7
Divide avocado purée among four serving plates, creating a bed for the crab legs.
- 8
Arrange roasted crab legs on top of the avocado, drizzle with any pan juices, and top with crispy panko breadcrumbs and fresh chives.
Tip: Serve immediately while the crab is still warm against the cool avocado for textural contrast.
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