Roasted Crab with Caramelized Carrots and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Sweet caramelized carrots paired with succulent roasted crab and a rich garlic butter sauce create something truly special. Carrots are packed with beta carotene, which supports eye health, so you're eating well while indulging in pure comfort food. The best part is the simplicity: everything roasts on one pan, making cleanup a breeze. Fresh lemon juice and parsley brighten the dish beautifully, and the whole meal is ready in just 45 minutes from start to finish.
Ella x
Ingredients
- 1 kgcrab legs(thawed if frozen)
- ¾ kgcarrots(peeled and cut into 2-inch batons)
- 5 tablespoonsbutter(divided)
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- 2 tablespoonsolive oil
- 4thyme sprigs(fresh)
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 roast better and develop a nice caramelized exterior.
- 2
In a small bowl, melt 3 tablespoons of butter with the minced garlic over low heat for 2 minutes until fragrant. Do not brown. Remove from heat and stir in lemon juice, parsley, salt, and pepper.
- 3
Toss the carrot batons with olive oil, remaining 2 tablespoons of butter, thyme sprigs, salt, and pepper. Arrange them around the crab legs on the roasting pan.
- 4
Brush the crab legs generously with the garlic butter mixture, reserving some for basting halfway through cooking.
Tip: This creates layers of flavor as the crab roasts.
- 5
Roast in the preheated oven for 12 minutes, then stir the carrots and baste the crab with remaining garlic butter.
- 6
Continue roasting for another 10-12 minutes until the crab legs are heated through and the carrots are tender and caramelized at the edges.
- 7
Remove the thyme sprigs and transfer the crab legs and carrots to a serving platter. Drizzle any pan juices over the top and garnish with fresh parsley and a pinch of red pepper flakes if desired.
- 8
Serve immediately while hot, with extra lemon wedges on the side for additional brightness.
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