Roasted Crab with Pea
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent roasted crab claws glazed with garlic butter and paired with sweet spring peas, creating a elegant yet simple dish bursting with delicate seafood flavors.
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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