Roasted Crab with Corn

Instructions

1. 1

   Preheat your oven to 425°F. Prepare the crabs by rinsing them under cold water and patting dry with paper towels.

   Tip: Chilling crabs in the freezer for 15 minutes before cooking makes them easier to handle and more humane.

2. 2

   Cut each crab in half lengthwise using a sharp knife. Remove and discard the gills and any tomalley, then cut each half into 2-3 pieces for easier cooking.

3. 3

   Toss the corn kernels with 1 tablespoon of olive oil, salt, and pepper. Spread them on one side of a large roasting pan and place in the oven for 8 minutes to begin roasting.

   Tip: Pre-roasting the corn gives it a slight caramelization and concentrated sweetness.

4. 4

   Remove the pan from the oven and push the corn to the sides, creating space for the crab pieces. Arrange the crab pieces cut-side up in the center of the pan.

5. 5

   Melt 3 tablespoons of butter with the remaining olive oil in a small pan over medium heat. Add the minced garlic and diced shallots, cooking for 2-3 minutes until fragrant and softened.

   Tip: Don't let the garlic brown; it will become bitter and overpower the delicate crab flavor.

6. 6

   Stir the fresh thyme, lemon zest, and white wine into the garlic-butter mixture. Pour this mixture evenly over the crab pieces and corn. Dot the remaining 1 tablespoon of butter on top of the crab.

7. 7

   Return the pan to the oven and roast for 12-15 minutes until the crab meat is opaque and cooked through, and the corn is golden and tender.

   Tip: The crab is done when you can easily pull the meat from the shell with a fork.

8. 8

   Remove from the oven and finish with a squeeze of fresh lemon juice, the chopped parsley, and a final pinch of sea salt. Serve immediately with crusty bread to soak up the pan juices.

   Tip: The pan juices are liquid gold—don't waste them!