Roasted Crab with Caramelized Carrots and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Sweet and tender roasted crab legs paired with golden caramelized carrots in a fragrant garlic butter sauce. A elegant yet simple coastal-inspired dish that's perfect for seafood lovers.
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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