Roasted Crab with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent crab legs and fresh broccoli florets roasted together with garlic, lemon, and herbs for a restaurant-quality seafood dish that's surprisingly simple to prepare at home.
Ella x
Ingredients
- 1 kgcrab legs(thawed if frozen)
- ¾ kgfresh broccoli(cut into florets)
- 4 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 2fresh lemon(zest and juice)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 teaspoonsfresh thyme(chopped)
- ¼ teaspoonred pepper flakes
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the crab legs dry with paper towels to help them brown better during roasting.
Tip: Dry crab legs roast more evenly and develop a slightly caramelized exterior.
- 2
Arrange the crab legs on a large baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil, then sprinkle with half the minced garlic, salt, pepper, and thyme. Toss gently to coat.
- 3
In a separate bowl, toss the broccoli florets with the remaining 2 tablespoons of olive oil, remaining garlic, red pepper flakes, lemon zest, and a pinch of salt and pepper.
Tip: Keeping the broccoli separate until now prevents it from becoming too soft during cooking.
- 4
Spread the seasoned broccoli around the crab legs on the baking sheet, creating space between pieces for even roasting.
- 5
Drizzle the white wine over both the crab and broccoli, then dot the crab legs with small pieces of butter.
Tip: The wine adds moisture and creates a light pan sauce while roasting.
- 6
Roast in the preheated oven for 20-25 minutes until the crab legs are heated through and the broccoli is tender with crispy edges.
Tip: The crab is ready when the meat inside is opaque and the broccoli florets have light brown tips.
- 7
Remove from the oven and squeeze fresh lemon juice over the entire dish. Taste and adjust seasoning if needed.
- 8
Transfer to a serving platter and serve immediately while hot, with extra lemon wedges on the side.
Tip: Serve with melted butter for dipping the crab meat.
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