Roasted Crab with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent crab meat baked with vibrant bell peppers, garlic, and aromatic spices, creating a stunning seafood dish with natural sweetness and savory depth.
Ella x
Ingredients
- 1 kgfresh crab legs(thawed if frozen)
- 2red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 4 tbspolive oil
- 5garlic cloves(minced)
- 3 tbspbutter
- 3 tbspfresh lemon juice
- 237 mlwhite wine(dry)
- 1 tsppaprika
- 1 tspred pepper flakes
- 2 tspfresh thyme(chopped)
- 1 tspsea salt
- 1 tspblack pepper
- 3 tbspfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the crab legs dry with paper towels and arrange them on a large roasting pan.
Tip: Dry crab legs will brown better and develop a more appealing golden color.
- 2
Toss the bell pepper chunks with 2 tablespoons of olive oil, distribute around the crab legs, and season everything with salt and pepper.
Tip: Distributing peppers evenly ensures even cooking and flavor throughout.
- 3
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, butter, lemon juice, white wine, paprika, red pepper flakes, and fresh thyme.
Tip: Let the garlic sit in the acid for a minute to mellow its sharpness.
- 4
Pour the garlic-butter mixture over the crab legs and bell peppers, making sure to coat everything generously.
Tip: Use a basting brush to distribute the liquid evenly across all surfaces.
- 5
Roast in the preheated oven for 22-25 minutes, or until the crab meat is heated through and the peppers are tender with slightly caramelized edges.
Tip: The crab is ready when it releases a fragrant aroma and the shell becomes slightly translucent.
- 6
Remove from the oven and let rest for 2 minutes. Garnish generously with fresh chopped parsley and serve immediately with the roasted pan juices drizzled over the top.
Tip: The resting period allows residual heat to finish cooking the vegetables while keeping the crab tender.
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