Roasted Crab with Okra

Instructions

1. 1

   Preheat oven to 425°F (220°C). Place crabs in the freezer for 15 minutes to stun them, then split each in half lengthwise. Remove the gills and mouth parts, rinse under cold water.

   Tip: Freezing the crabs first makes the process more humane and easier to handle.

2. 2

   On a large baking sheet, toss okra with 3 tablespoons of olive oil, half the garlic, salt, black pepper, and thyme. Spread in a single layer and roast for 15 minutes until edges begin to char.

   Tip: Cut okra consistently so it cooks evenly without becoming mushy.

3. 3

   In a small bowl, combine remaining 2 tablespoons olive oil, 3 tablespoons butter, remaining minced garlic, lemon zest, cayenne pepper, and fresh thyme to create a compound butter mixture.

   Tip: This aromatic butter will infuse the crab with rich, citrusy flavor.

4. 4

   Remove the baking sheet with okra from the oven. Push okra to the sides and arrange crab halves cut-side up in the center. Brush the compound butter generously over the crab meat.

   Tip: Reserve some butter mixture to drizzle over the finished dish.

5. 5

   Pour white wine around the crab (if using) or add 0.25 cup water. Return to oven and roast for 18-20 minutes until crab shells turn bright red and meat is opaque.

   Tip: The liquid will create steam and keep the crab moist while cooking.

6. 6

   Squeeze fresh lemon juice over the entire dish and garnish with additional fresh thyme and lemon zest. Serve immediately while hot, with extra compound butter on the side.

   Tip: Serve with crusty bread to soak up the delicious pan juices.