Roasted Crab with Avocado

Instructions

1. 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. 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. 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. 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. 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. 6

   Remove crab from oven and sprinkle with red pepper flakes and lemon zest.

7. 7

   Divide avocado purée among four serving plates, creating a bed for the crab legs.

8. 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.