Roasted Crab with Leek
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Sweet, succulent crab meat roasted until tender with caramelized leeks, garlic, and a touch of white wine creates an elegant yet simple dish that celebrates fresh seafood flavors.
Ella x
Ingredients
- 2live crabs(about 1.5 lbs each)
- 4leeks(white and light green parts, halved lengthwise and cut into 3-inch pieces)
- 6garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 237 mldry white wine
- 118 mlchicken stock
- 4fresh thyme sprigs
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Pat the crabs dry with paper towels and season both inside and out with salt and pepper.
Tip: Ensure crabs are completely dry so they roast rather than steam in the oven.
- 2
Heat olive oil in a large roasting pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Tip: Don't let garlic brown as it will become bitter.
- 3
Add the prepared leeks to the pan and sauté for 3-4 minutes, stirring occasionally, until they begin to soften and develop light golden edges.
Tip: Cut leeks to similar sizes for even cooking.
- 4
Pour in the white wine and chicken stock, then nestle the seasoned crabs on top of the leeks. Add thyme sprigs and lemon halves around the pan.
Tip: The liquid should partially come up the sides of the crabs but not cover them completely.
- 5
Transfer the roasting pan to the preheated oven and roast for 20-25 minutes until the crab shells turn bright red and the meat is cooked through.
Tip: Check that the internal temperature reaches 165°F at the thickest part of the leg.
- 6
Remove from oven and stir in the butter until melted and incorporated with the pan juices. Taste and adjust seasoning as needed.
Tip: The butter enriches the sauce and brings the flavors together.
- 7
Arrange the crab and leeks on serving plates, drizzle with the pan sauce, and garnish with fresh parsley.
Tip: Serve immediately with crusty bread to soak up the delicious cooking liquid.
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