Roasted Crab with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Sweet, tender crab meat paired with buttery roasted edamame and aromatic garlic, finished with a touch of lemon and fresh herbs for a sophisticated yet simple seafood dish.
Ella x
Ingredients
- 2whole live crabs(about 2 lbs total, cleaned and halved)
- 473 mlfrozen edamame(thawed)
- 6garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 2lemon(zest and juice)
- 3 tablespoonsfresh parsley(chopped)
- ¼ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned crab halves dry with paper towels and arrange them on a large roasting pan, cut-side up.
Tip: Drying the crab helps achieve better browning and prevents excess moisture during roasting.
- 2
In a small bowl, combine the minced garlic, melted butter, olive oil, lemon zest, red pepper flakes, salt, and pepper.
Tip: Mix the aromatics together before applying to ensure even distribution of flavors.
- 3
Brush the garlic-herb mixture generously over the crab meat and the exposed flesh, reserving about 2 tablespoons for the edamame.
Tip: Don't be shy with the seasoning as the crab will absorb these flavors during roasting.
- 4
Roast the crab in the preheated oven for 12-15 minutes until the meat is opaque and just cooked through.
Tip: Crab cooks quickly, so watch carefully to avoid overcooking and drying out the delicate meat.
- 5
While the crab roasts, toss the thawed edamame with the reserved garlic-herb mixture, a pinch of salt, and pepper in a separate bowl.
Tip: Keep edamame separate initially so they don't dry out during the longer cooking time for crab.
- 6
After the crab has roasted for 12 minutes, carefully remove the pan from the oven and scatter the dressed edamame around the crab pieces.
Tip: Adding edamame halfway through ensures they'll be warm and tender without becoming mushy.
- 7
Pour the white wine into the bottom of the roasting pan around the crabs, then return everything to the oven for another 8-10 minutes.
Tip: The wine creates a flavorful pan sauce that will steam and enhance the overall dish.
- 8
Remove from oven and transfer to serving plates, spooning any pan juices over the crab. Finish with fresh lemon juice, remaining parsley, and a squeeze of fresh lemon.
Tip: The bright acidity of lemon perfectly complements the rich sweetness of the crab meat.
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