Roasted Crab with Ginger

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the crab halves dry with paper towels to ensure even roasting.

   Tip: Dry crabs will develop better caramelization and won't release excess moisture during cooking.

2. 2

   In a small bowl, combine minced ginger, garlic, soy sauce, sesame oil, rice vinegar, honey, and red chili flakes. Whisk until the honey dissolves completely.

   Tip: This marinade can be prepared up to 2 hours ahead and refrigerated.

3. 3

   Arrange crab halves shell-side up on a large roasting pan lined with foil. Brush the entire surface of each crab half generously with the ginger-garlic mixture, reserving some for basting.

   Tip: Save a few tablespoons of the marinade to brush halfway through cooking.

4. 4

   Drizzle the vegetable oil over the crabs and season with salt and black pepper. Roast in the preheated oven for 12 minutes.

   Tip: The shell should start to turn a deeper red color as it roasts.

5. 5

   Remove the pan from the oven, baste the crabs with the reserved marinade, and return to roast for an additional 10-12 minutes until the meat is opaque and cooked through.

   Tip: Check doneness by piercing the thickest part of the body meat—it should be firm and white.

6. 6

   Transfer roasted crabs to a serving platter and drizzle with any pan juices. Squeeze fresh lime juice over the top and garnish generously with chopped scallions.

   Tip: Serve immediately with steamed rice or crusty bread to soak up the flavorful pan sauce.