Roasted Crab with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted crab with ginger is one of my favorite ways to celebrate fresh seafood without spending hours in the kitchen. The whole process takes just 45 minutes from start to finish, and honestly, most of that is just letting the oven do the work. Fresh ginger is the star here, giving the crabs an incredible aromatic quality while also helping with digestion. What I love most is that you probably have most of these ingredients in your pantry already, so it's an impressive dish that won't break the bank. The result is succulent, flavorful crab that tastes like you've been cooking all day, but you really haven't.
Ella x
Ingredients
- 2whole dungeness crabs(cleaned and halved)
- 3 tablespoonsfresh ginger(minced)
- 6garlic cloves(minced)
- 4 tablespoonssoy sauce
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 4scallions(chopped)
- ½ teaspoonred chili flakes
- 2 tablespoonsvegetable oil
- 1lime juice(from 1 lime)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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.
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