Roasted Crab with Pea
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted crab with pea dish has become one of my favorite weeknight dinners because it comes together in under an hour and feels fancy without any fuss. Fresh crab claws paired with sweet peas create a beautiful contrast of flavors and textures, while garlic, thyme, and a splash of white wine build incredible depth. What I love most is that peas are packed with plant based protein and fiber, making this meal feel indulgent yet wholesome. The preparation is straightforward, and since most ingredients are pantry staples, you won't break the bank. Whether you're cooking for yourself or impressing guests, this dish delivers restaurant quality results from your own kitchen.
Ella x
Ingredients
- 1 kgfresh crab claws(cleaned and cracked)
- 473 mlfrozen or fresh peas
- 6 tbspunsalted butter(divided)
- 6garlic cloves(minced)
- 237 mldry white wine
- 3 tbspfresh lemon juice
- 1shallot(finely diced)
- 4fresh thyme sprigs
- 1 tspsea salt
- 1 tspblack pepper
- 2 tbspextra virgin olive oil
- 1 tspcrushed red pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the crab claws dry with paper towels to ensure even roasting. Arrange them on a large rimmed baking sheet.
Tip: Drying the crab helps achieve better caramelization and prevents steaming.
- 2
In a small saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and diced shallot, sautéing for 2 minutes until fragrant but not browned.
Tip: Watch carefully to avoid burning the garlic, which will make it bitter.
- 3
Whisk in the white wine and lemon juice, allowing the mixture to simmer for 2 minutes. Remove from heat and stir in the remaining 3 tablespoons of butter until fully incorporated. Season with sea salt and black pepper.
Tip: The sauce will be silky and luxurious when the butter is properly emulsified.
- 4
Brush the crab claws generously with the garlic butter mixture and scatter the fresh thyme sprigs over them. Drizzle with olive oil and season with additional salt and pepper.
Tip: Reserve some sauce to drizzle over the finished dish for extra flavor.
- 5
Roast the crab claws in the preheated oven for 12-15 minutes, until the shells turn a deeper reddish-orange and the meat is heated through.
Tip: Avoid overcooking or the crab meat will become dry and tough.
- 6
While the crab roasts, heat the remaining 1 tablespoon of butter in a separate skillet over medium heat. Add the peas and sauté for 4-5 minutes until tender and lightly golden. Season with salt, pepper, and red pepper flakes if desired.
Tip: Frozen peas work beautifully and cook quickly without any thawing needed.
- 7
Transfer the roasted crab claws to a serving platter and arrange the sautéed peas around them. Pour any pan juices and remaining garlic butter over the top as a finishing sauce.
Tip: The peas provide a vibrant pop of color and a sweet contrast to the savory crab.
- 8
Garnish with fresh thyme sprigs and lemon wedges before serving immediately while everything is still warm.
Tip: This dish is best enjoyed fresh and piping hot from the oven.
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