Roasted Crab with Daikon
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent crab pieces roasted until golden, nestled on a bed of tender daikon radish with aromatic garlic and ginger. A delicate seafood dish that's both elegant and comforting.
Ella x
Ingredients
- 2live crabs(about 1.5 lbs total, cleaned and halved)
- ¾ kgdaikon radish(peeled and cut into 2-inch batons)
- 6garlic cloves(minced)
- 2 tablespoonsfresh ginger(julienned)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 3 tablespoonsrice wine
- 2 tablespoonsvegetable oil
- 4scallions(cut into 2-inch pieces)
- 2dried chilies(halved and deseeded)
- 237 mlchicken stock
- 1 teaspoonsalt
- ½ teaspoonwhite pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the crab pieces dry with paper towels to ensure they roast evenly and develop a golden exterior.
Tip: Dry crabs roast better and brown more efficiently than wet ones.
- 2
Toss the daikon batons with 1 tablespoon of vegetable oil, salt, and white pepper. Spread them in a single layer on a large roasting pan.
Tip: Arrange daikon in the pan first so it has time to soften during roasting.
- 3
Place the crab pieces on top of the daikon, nestling them in between the batons. Brush the crab with the remaining 1 tablespoon of oil.
Tip: Pat the crab pieces dry again just before placing them on the pan.
- 4
In a small bowl, whisk together soy sauce, sesame oil, and rice wine. Pour this mixture around the crab and daikon, then add the chicken stock to the pan.
Tip: Don't pour the liquid directly over the crab shell, as it prevents browning.
- 5
Scatter the minced garlic, julienned ginger, scallion pieces, and dried chilies over and around the ingredients.
Tip: Reserve some fresh scallions for garnish if desired.
- 6
Roast in the preheated oven for 25-30 minutes, stirring the daikon and basting the crab with pan juices halfway through, until the crab shells turn bright red-orange and the daikon is tender.
Tip: The daikon should be fork-tender and slightly caramelized at the edges.
- 7
Remove from the oven and let rest for 2 minutes. Taste the pan sauce and adjust seasoning with additional salt or soy sauce as needed.
Tip: The residual heat will continue to cook the ingredients slightly.
- 8
Transfer the roasted crab and daikon to a serving platter, pour the aromatic pan sauce over everything, and garnish with fresh scallion greens and extra sesame oil if desired. Serve immediately while hot.
Tip: Provide small bowls of water with lemon for diners to rinse their hands while eating.
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