Roasted Crab with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
2
Difficulty
Medium
This roasted crab with pak choi is one of my favorite dishes to make when I want something impressive but totally manageable. Fresh crab gets a beautiful golden crust while the tender pak choi soaks up all those garlicky, gingery flavors. What I love most is that it comes together in under an hour, making it perfect for a weeknight dinner that feels special. Pak choi is packed with vitamin C and calcium, so you're getting real nutrition alongside incredible taste. The whole thing is straightforward too, nothing fancy or complicated, just quality ingredients treated simply.
Ella x
Ingredients
- 2whole live crabs(about 1.5 lbs each)
- ½ kgpak choi(halved lengthwise)
- 4 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2scallions(sliced for garnish)
Detail level
Instructions
- 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
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
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
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
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
Drizzle the sesame oil over the pak choi and remove from heat. Taste and adjust seasonings if needed.
- 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
Garnish with sliced scallions and serve immediately with crusty bread or steamed rice.
Tip: Provide crab crackers and small forks for easy meat extraction.
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