Roasted Crab with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Roasted Crab with Beetroot is an elegant dish combining whole roasted crabs with fresh beetroot, garlic, thyme and a tangy red wine vinegar dressing. The crabs are finished with a crispy panko breadcrumb topping and served alongside roasted beetroot with lemon and parsley. This dish takes 20 minutes to prepare and 35 minutes to cook, making it suitable for special occasions or dinner parties.
Ella x
Ingredients
- 2whole live crabs(about 1.5 kg total)
- 600 gfresh beetroot(peeled and cut into 2cm wedges)
- 5 tablespoonsolive oil
- 3garlic cloves(minced)
- 2 sprigsfresh thyme
- 2 tablespoonsred wine vinegar
- 1 teaspoondijon mustard
- 60 gpanko breadcrumbs(toasted)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges for serving)
- 15 gfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 200°C. Humanely dispatch the crabs by chilling them for 15 minutes, then quickly destroying the nervous system with a sharp knife through the cross on their shell. Rinse well and pat dry.
Tip: Alternatively, ask your fishmonger to prepare the crabs for you.
- 2
Toss the beetroot wedges with 3 tablespoons of olive oil, minced garlic, thyme sprigs, salt, and pepper. Spread on a baking tray and roast for 25 minutes until tender and caramelised.
Tip: Stir the beetroot halfway through cooking for even roasting.
- 3
Place the crab halves on a separate baking tray, brush with remaining olive oil, season with salt and pepper, and add to the oven alongside the beetroot. Roast for 12-15 minutes until the meat is opaque and cooked through.
Tip: The crab shells will turn bright red when fully cooked.
- 4
While the vegetables and crab roast, prepare the vinaigrette by whisking together red wine vinegar and Dijon mustard in a small bowl. Set aside.
Tip: Make the vinaigrette in advance and let flavours meld for better taste.
- 5
Toast the panko breadcrumbs in a dry pan over medium heat for 3-4 minutes, stirring frequently until golden brown and fragrant. Transfer to a plate.
Tip: Watch closely to avoid burning the breadcrumbs.
- 6
Remove the crab and beetroot from the oven. Arrange beetroot wedges on serving plates, top with crab meat (extracted and loosely placed for rustic presentation), and drizzle with vinaigrette.
Tip: You can crack open the crab at the table for an interactive dining experience.
- 7
Scatter toasted panko breadcrumbs over the top, garnish with fresh chopped parsley, and serve immediately with lemon wedges on the side.
Tip: The warm crab and beetroot pair perfectly with a crisp white wine like Sauvignon Blanc.
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