Roasted Crab with Parsnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Sweet caramelized parsnips paired with succulent roasted crab, finished with a golden brown butter and herb glaze. A sophisticated coastal dish that brings elegance to any dinner table.
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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