Roasted Crab with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent crab legs kissed with aromatic ginger, garlic, and a touch of soy sauce, roasted until golden and infused with bold Asian flavors.
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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