Roasted Crab with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted crab with bell pepper is one of my favorite weeknight dinners because it comes together in under an hour. The sweet, colorful peppers perfectly complement the tender crab meat, while garlic, butter, and fresh thyme create an absolutely irresistible sauce. Bell peppers are packed with vitamin C, which is wonderful for your immune system, and the best part is how economical this dish really is. You get an elegant, restaurant quality meal without breaking the bank or spending hours in the kitchen. It's simple enough for a casual Tuesday night but impressive enough to serve to guests.
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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