Roasted Crab with Brussels Sprouts and Garlic Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent roasted crab clusters paired with caramelized Brussels sprouts, finished with a rich garlic butter sauce and fresh lemon. A showstopping seafood dish with crispy vegetables that's elegant yet simple to prepare.
Ella x
Ingredients
- 4 wholewhole crabs or crab clusters(about 1.5 lbs total)
- ¾ kgfresh brussels sprouts(halved lengthwise)
- 6 tablespoonsunsalted butter
- 5 wholegarlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1½ wholefresh lemon(juiced, plus zest)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 4 sprigsfresh thyme
- 118 mldry white wine
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the crabs dry with paper towels and season inside and out with salt and pepper.
Tip: Dry crabs will roast better and develop a beautiful caramelized exterior.
- 2
Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them cut-side down on a large roasting pan, creating space for the crabs.
Tip: Place cut-side down to achieve that desirable golden, crispy surface.
- 3
Nestle the seasoned crabs among the Brussels sprouts. Drizzle the crabs with the remaining 1 tablespoon of olive oil and scatter thyme sprigs around the pan.
Tip: Arrange ingredients in a single layer for even cooking.
- 4
Place the pan in the preheated oven and roast for 20-25 minutes, until the crab shells turn vibrant red and the Brussels sprouts are deeply browned and tender.
Tip: Don't stir the Brussels sprouts during roasting to keep them crispy on one side.
- 5
While the ingredients roast, prepare the garlic butter sauce by melting butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and light golden.
Tip: Watch the garlic carefully to prevent burning, which will make it bitter.
- 6
Pour the white wine and broth into the garlic butter, scraping up any browned bits. Simmer for 2-3 minutes, then remove from heat and stir in lemon juice, lemon zest, and red pepper flakes.
Tip: This sauce can be made ahead and gently reheated before serving.
- 7
Remove the roasting pan from the oven and carefully transfer the crab and Brussels sprouts to a serving platter or individual plates.
Tip: Use tongs to handle the hot crab clusters safely.
- 8
Drizzle the warm garlic butter sauce generously over the crab and Brussels sprouts. Garnish with additional fresh thyme and lemon wedges, then serve immediately while hot.
Tip: Serve with crusty bread to soak up the delicious sauce.
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