Roasted Crab with Bean Sprout
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent roasted crab clusters served over a vibrant bed of crispy bean sprouts, finished with aromatic garlic and ginger oil. A delicate yet satisfying dish that highlights the natural sweetness of fresh crab.
Ella x
Ingredients
- 1 kglive crabs or crab clusters(cleaned and halved)
- 710 mlfresh bean sprouts(rinsed and drained)
- 6garlic cloves(minced)
- 3 tablespoonsfresh ginger(julienned)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 3scallions(sliced on bias)
- ½ teaspoonred chili flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
Divide the dressed bean sprouts among four serving plates or bowls, creating a nest for the crab.
- 6
Once the roasted crab is done, carefully remove from the oven and arrange the hot crab clusters over the bean sprout beds.
- 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
Garnish with sliced scallions and a light sprinkle of additional chili flakes if desired. Serve immediately while the crab is still warm.
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