Roasted Crab with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Roasted Crab with Lotus Root is a savoury dish that combines tender crab with sliced lotus root, garlic, ginger and aromatic seasonings including soy sauce, rice vinegar and sesame oil. The ingredients are roasted together with scallions and fresh cilantro for a flavourful main course. Preparation takes 20 minutes, with cooking requiring a further 35 minutes. This recipe suits those looking for a restaurant quality seafood dish to prepare at home.
Ella x
Ingredients
- 2live crabs(about 1.5 lbs each, cleaned and halved)
- ¾ kglotus root(peeled and sliced 1/4-inch thick)
- 6garlic cloves(minced)
- 3 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 3 tablespoonssesame oil
- 4 tablespoonsvegetable oil
- 118 mlchicken broth
- 4scallions(chopped, whites and greens separated)
- 3 tablespoonsfresh cilantro(chopped)
- 2dried chilies(optional, for heat)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Arrange lotus root slices on a baking sheet, toss with 2 tablespoons of vegetable oil, salt, and pepper, then spread in a single layer.
Tip: Soaking lotus root briefly in water before roasting prevents discoloration.
- 2
Place the sheet in the oven and roast for 20-25 minutes until the edges are golden and crispy, stirring halfway through cooking.
- 3
While lotus root roasts, heat remaining 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering.
Tip: A wok distributes heat evenly and prevents sticking when cooking crabs.
- 4
Working in batches, sear the crab pieces shell-side down for 3-4 minutes until the shell turns bright red, then flip and sear the meat side for 2 minutes. Transfer to a plate.
Tip: Don't overcrowd the pan; this ensures proper caramelization and cooking.
- 5
Reduce heat to medium and add minced garlic, ginger, and white parts of scallions to the same skillet, stirring constantly for 1 minute until fragrant.
- 6
Pour in soy sauce, rice vinegar, sesame oil, and chicken broth, scraping up any browned bits from the bottom of the pan.
Tip: These browned bits add deep umami flavor to your glaze.
- 7
Return the crab pieces to the skillet and toss to coat evenly with the glaze. Simmer for 3-4 minutes until the sauce slightly thickens and the crab is heated through.
- 8
Arrange roasted lotus root on a serving platter, top with glazed crab pieces, and pour remaining sauce over everything. Garnish with fresh cilantro, green scallion tops, and dried chilies if desired.
Tip: Serve immediately while the lotus root is still crispy and the glaze is warm.
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