Roasted Crab with Pak Choi

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the crabs dry with paper towels and rub with 1 tablespoon of olive oil, salt, and pepper on both sides.

   Tip: Dry crabs will roast more evenly and develop a better crust.

2. 2

   Arrange the crabs on a large roasting pan, shell-side up, and roast for 18-20 minutes until the shells turn a deep orange-red color.

   Tip: Check at 15 minutes to ensure even cooking.

3. 3

   Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the pak choi halves, cut-side down, and sear for 3-4 minutes until golden. Transfer to a plate.

   Tip: Don't move the pak choi while searing to achieve a crispy exterior.

4. 4

   In the same skillet, melt the butter over medium heat. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.

   Tip: Watch carefully to prevent the garlic from burning.

5. 5

   Pour in the soy sauce and rice vinegar, then return the pak choi to the skillet. Toss gently to coat all pieces with the sauce, cooking for 2-3 minutes until tender-crisp.

   Tip: The pak choi should still have a slight bite to it.

6. 6

   Drizzle the sesame oil over the pak choi and remove from heat. Taste and adjust seasonings if needed.

7. 7

   Remove the roasted crabs from the oven and let rest for 2 minutes. Arrange on a serving platter alongside the pak choi and spoon any remaining sauce over the top.

   Tip: Resting allows the meat to stay tender and juicy.

8. 8

   Garnish with sliced scallions and serve immediately with crusty bread or steamed rice.

   Tip: Provide crab crackers and small forks for easy meat extraction.