Roasted Crab with Courgette

Instructions

1. 1

   Preheat your oven to 200°C. Humanely dispatch the crabs using a sharp knife through the cross on their shells, then cut each crab in half lengthwise.

   Tip: Chilling crabs in the freezer for 15 minutes before dispatching makes the process more humane.

2. 2

   Arrange the courgette halves skin-side down on a large roasting tray. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 10 minutes to begin softening.

   Tip: Pre-roasting the courgettes ensures they cook evenly with the crab.

3. 3

   Remove the tray from the oven and nestle the crab halves among the courgettes. Scatter the sliced garlic, thyme sprigs, and lemon zest over everything.

   Tip: Place the crab meat-side up to allow the garlic and herbs to infuse into the flesh.

4. 4

   Drizzle the remaining 4 tablespoons of olive oil over the crabs and courgettes. Pour the vegetable stock around the edges of the tray.

   Tip: The stock creates steam that helps the crab cook gently and keeps everything moist.

5. 5

   Return to the oven and roast for 12-15 minutes until the crab shells turn bright orange-red and the flesh is opaque. The courgettes should be golden and tender.

   Tip: Crab is cooked when the shell changes colour and the meat flakes easily from the shell.

6. 6

   Remove from the oven and squeeze fresh lemon juice over the entire dish. Scatter with fresh chopped parsley and a pinch of red chilli flakes.

   Tip: Adding lemon juice at the end brightens the flavours without cooking off the fresh citrus notes.

7. 7

   Transfer to serving plates, ensuring each portion gets both crab and courgette, and drizzle with the pan juices.

   Tip: Serve immediately with crusty bread to soak up the delicious garlic and herb-infused juices.