Roasted Crab with Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
You're going to love this one. Roasted crab with garlic is my go to dinner when I want something impressive but don't have hours to spend cooking. The whole meal comes together in under an hour, and honestly, it's so simple you'll wonder why you haven't made it before. Garlic isn't just delicious here, it's also packed with immune boosting properties that make this dish as good for you as it is flavorful. The butter and white wine create this incredible sauce that you'll want to soak up with crusty bread. Trust me, this is restaurant quality food made right in your own kitchen.
Ella x
Ingredients
- 2whole crabs(about 1.5 lbs each, cleaned)
- 6 tablespoonsbutter(divided)
- 12garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mlwhite wine(dry)
- 2 tablespoonsextra virgin olive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and arrange oven racks in the middle position.
Tip: A hot oven ensures the crab develops a beautiful golden exterior while staying tender inside.
- 2
Pat the crabs dry with paper towels and season the cavities and exterior generously with salt and black pepper.
Tip: Dry crabs roast better and allow the seasonings to adhere properly.
- 3
In a small saucepan, melt 4 tablespoons of butter over medium heat, then add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Tip: Watch carefully to prevent the garlic from burning, which would make it bitter.
- 4
Remove the pan from heat and stir in the lemon juice, white wine, remaining 2 tablespoons of butter, red pepper flakes, and half of the fresh parsley.
Tip: Adding butter off heat keeps the garlic from overcooking.
- 5
Place the crabs in a large roasting pan, then pour the garlic butter mixture over and around them, coating generously.
Tip: Reserve some garlic butter for basting halfway through cooking.
- 6
Drizzle the olive oil over the crabs and roast uncovered for 20-25 minutes, basting with the pan juices halfway through.
Tip: The crab shell will turn a deeper red and the meat will be opaque when fully cooked.
- 7
Remove from the oven and transfer the crabs to a serving platter, pouring the remaining garlic butter sauce over the top.
Tip: Let rest for 2 minutes before serving to allow juices to redistribute.
- 8
Garnish with the remaining fresh parsley and serve immediately with crusty bread for dipping in the garlic sauce.
Tip: Provide small bowls for discarded shells and extra napkins for easy enjoyment.
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