Roasted Crab with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but not complicated. Fresh crab and lotus root come together beautifully with garlic, ginger, and a savory soy glaze that takes less than an hour from start to table. Lotus root is wonderful for digestion and adds a lovely crisp texture that contrasts perfectly with the tender crab meat. The best part? You probably have most of these ingredients in your pantry already, making this a surprisingly affordable dinner that tastes like you spent all day cooking.
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
- 237 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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