Roasted Crab with Green Bean
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. Sweet, tender crab claws paired with fresh green beans create an elegant meal that feels fancy but is honestly so simple to pull off. The best part? Green beans are packed with fiber and vitamins that make you feel good about what you're eating. Everything gets roasted together with garlic, butter, and a splash of white wine, so your kitchen fills with the most incredible aroma. Trust me, this dish will impress whoever you're cooking for, and cleanup is a breeze too.
Ella x
Ingredients
- 1 kgfresh crab claws(cleaned and patted dry)
- ¾ kgfresh green beans(trimmed)
- 6 tablespoonsbutter(divided)
- 8garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- ¼ teaspoonred pepper flakes
- 118 mlwhite wine
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat the crab claws dry with paper towels and season generously with sea salt and black pepper on all sides.
Tip: Dry crab claws roast better and develop a nice caramelized exterior.
- 2
Toss green beans with 1 tablespoon olive oil, 2 minced garlic cloves, salt, and pepper. Spread on a separate baking sheet in a single layer.
Tip: Using separate pans prevents moisture from the crab from steaming the beans.
- 3
Arrange crab claws on a roasting pan. Dot with 2 tablespoons butter, scatter remaining garlic around them, and add thyme sprigs.
Tip: Place crab claws in a single layer without crowding for even roasting.
- 4
Place both pans in the oven. Roast crab for 18-22 minutes until the shell turns bright red and the meat is heated through. Roast green beans for 12-15 minutes until tender and lightly charred.
Tip: Stagger the green beans to go in a few minutes after the crab if your oven space is limited.
- 5
While everything roasts, prepare the lemon-butter sauce by melting 3 tablespoons butter in a small saucepan over medium heat. Add white wine and simmer for 2 minutes to reduce slightly.
Tip: The wine adds complexity and helps cut through the richness of the butter.
- 6
Remove the saucepan from heat and whisk in lemon juice, lemon zest, and red pepper flakes. Season with salt and pepper to taste.
Tip: Add the lemon juice off heat to preserve its brightness.
- 7
Transfer roasted crab claws and green beans to a serving platter, drizzle with the lemon-butter sauce, and serve immediately with extra lemon wedges.
Tip: Serve right away while everything is hot for the best flavor and texture.
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