Roasted Crab with Green Bean
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent roasted crab claws paired with crispy garlic green beans, finished with a bright lemon-butter sauce that brings out the natural sweetness of the seafood.
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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