Roasted Crab with Brussels Sprouts and Garlic Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
There's something magical about roasting crab with caramelized brussels sprouts and garlic butter that feels fancy yet surprisingly simple to pull off. This dish comes together in just about an hour, making it perfect for weeknight dinners or impressing guests without spending all day in the kitchen. The brussels sprouts add wonderful texture and are packed with vitamin C to boost your immune system, while the garlic butter ties everything together beautifully. A splash of white wine and fresh lemon brighten all the flavors, creating something restaurant quality right from your own oven.
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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