Roasted Crab with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Sweet roasted crab pairs beautifully with tender edamame, which are packed with plant based protein and fiber, making this dish as nourishing as it is delicious. The garlic, butter, and white wine create a rich sauce that brings everything together, while fresh lemon and parsley brighten up all those wonderful flavors. Best of all, there's hardly any cleanup, and you probably have most of these ingredients on hand already.
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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