Roasted Crab with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted crab with avocado is one of my favorite dishes to make when I want something special but don't have all day. The whole thing comes together in under an hour, and honestly, it feels way fancier than the effort required. Sweet roasted crab legs get paired with creamy avocado, which is packed with heart healthy fats that keep you satisfied. Butter and garlic create this incredible golden crust, while fresh lemon juice and chives brighten everything up. It's elegant enough for company but simple enough for a weeknight dinner when you're craving something truly delicious.
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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