Roasted Crab with Parsnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Sweet roasted parsnips paired with succulent crab create something truly special, and the whole meal comes together in just about an hour. Crab is packed with selenium and omega 3 fatty acids that are wonderful for your heart and brain. What I love most is how straightforward it is: you simply roast everything together with butter, garlic, and fresh thyme, letting the oven do the heavy lifting. It's elegant enough for guests but easy enough for a weeknight dinner.
Ella x
Ingredients
- 2whole live crabs(about 2 lbs each)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 5 tablespoonsunsalted butter(divided)
- 4 sprigsfresh thyme
- 3garlic cloves(minced)
- 1shallot(finely diced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 2 tablespoonsextra virgin olive oil
- 59 mlwhite wine
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Place crabs in freezer for 15 minutes to sedate them humanely.
Tip: This ensures a quick and painless preparation.
- 2
Toss parsnips with 2 tablespoons of butter, salt, pepper, and thyme sprigs on a rimmed baking sheet. Spread in a single layer and roast for 20 minutes until golden.
Tip: Stir halfway through cooking for even caramelization.
- 3
Quickly dispatch the crabs using a sharp knife along the natural cross on their shells. Remove the top shells and discard the gills and intestines.
Tip: Work swiftly and use a reliable technique for humane handling.
- 4
Rinse the crabs under cold water and pat dry. Crack the claws and legs slightly to allow heat penetration during cooking.
Tip: Do not fully separate the pieces yet to maintain moisture.
- 5
Push the roasted parsnips to the sides of the baking sheet. Arrange crab halves in the center and brush with 1 tablespoon melted butter.
Tip: The parsnips will continue to caramelize around the crab.
- 6
Roast crabs for 12-15 minutes until meat is opaque and legs pull apart easily. Squeeze fresh lemon over everything.
Tip: Watch carefully as cooking time varies based on crab size.
- 7
In a small skillet, melt remaining 2 tablespoons butter with minced garlic and shallot over medium heat until foamy and golden (about 3 minutes). Add white wine and simmer for 2 minutes.
Tip: The butter should smell nutty and aromatic, not burnt.
- 8
Transfer crab and parsnips to serving plates. Pour the brown butter and wine reduction over top, garnish with fresh parsley, and serve immediately with lemon wedges.
Tip: Serve with crusty bread to soak up the delicious pan juices.
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