Roasted Crab with Bean Sprout

Instructions

1. 1

   Preheat oven to 425°F. Pat crab clusters dry with paper towels and arrange on a large baking sheet lined with foil. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, then roast for 18-22 minutes until shells turn bright red and meat is cooked through.

   Tip: Don't overcrowd the pan; use two baking sheets if needed for even cooking.

2. 2

   While crab roasts, prepare the aromatics by heating remaining 2 tablespoons of olive oil in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add julienned ginger and cook for another minute.

   Tip: Watch carefully to prevent garlic from browning, which can make it bitter.

3. 3

   Remove from heat and stir in soy sauce, rice vinegar, sesame oil, and red chili flakes. Set the infused oil aside to cool slightly.

4. 4

   Place fresh bean sprouts in a large bowl and lightly toss with 2 tablespoons of the warm garlic-ginger oil to soften them slightly while maintaining their crunch. Season with a pinch of salt.

5. 5

   Divide the dressed bean sprouts among four serving plates or bowls, creating a nest for the crab.

6. 6

   Once the roasted crab is done, carefully remove from the oven and arrange the hot crab clusters over the bean sprout beds.

7. 7

   Drizzle the remaining garlic-ginger oil generously over the crab and sprouts, allowing some of the flavorful oil to pool on the plate.

8. 8

   Garnish with sliced scallions and a light sprinkle of additional chili flakes if desired. Serve immediately while the crab is still warm.