Roasted Crab with Daikon
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
One of my favorite weeknight dinners combines succulent roasted crab with tender daikon radish in a fragrant garlic and ginger sauce. This dish comes together in just an hour and uses simple ingredients you probably have on hand, making it both economical and straightforward to prepare. Daikon radish is wonderfully low in calories while being packed with vitamin C and fiber, which supports digestion beautifully. The soy sauce, sesame oil, and rice wine create a deeply savory flavor that makes the sweet crab meat absolutely sing. Whether you're cooking for yourself or impressing guests, this is the kind of restaurant quality meal that feels special but doesn't require any fancy techniques.
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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