Roasted Crab with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
My grandmother taught me this incredible dish that combines succulent roasted crab with crispy plantain, and honestly, it's become my go to when I want to impress without spending hours in the kitchen. The whole meal comes together in just under an hour, making it perfect for weeknight dinners or casual entertaining. Fresh cilantro brings wonderful anti inflammatory benefits to every bite, while the garlic and lime create this bright, aromatic flavor that makes you feel like you're dining at a Caribbean seaside restaurant. Best of all, this recipe is surprisingly affordable and uses simple ingredients you probably already have on hand, so there's no need for a special trip to the market.
Ella x
Ingredients
- 2whole live crabs(approximately 1.5 lbs each)
- 2green plantains(peeled and cut into 1/4-inch thick rounds)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 2fresh lime(juiced)
- 237 mlfresh cilantro(chopped)
- 3 tablespoonsbutter(unsalted)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 teaspoonred chili flakes
- 2 clovesgarlic butter(minced and mixed with butter)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the crabs dry with paper towels and season generously inside and out with salt, black pepper, and smoked paprika.
Tip: Ensure the crabs are completely dry to achieve better caramelization during roasting.
- 2
Arrange the plantain slices on a large baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Spread in a single layer and roast for 15 minutes until golden.
Tip: Stir the plantains halfway through cooking to ensure even browning on both sides.
- 3
While plantains roast, heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Tip: Use an ovenproof cast-iron or stainless steel skillet that can transition from stovetop to oven.
- 4
Carefully place the crabs in the hot skillet with the garlic oil. Sear for 2-3 minutes per side until the shells begin to turn deeper red.
Tip: Work carefully as the crabs may release steam; use long tongs to protect your hands.
- 5
Remove the skillet from heat and dot the crabs with butter mixed with minced garlic. Transfer the entire skillet to the preheated oven.
Tip: Keep the skillet handle towards you when transferring to avoid accidental burns.
- 6
Roast the crabs for 12-15 minutes until the shells are bright red and the meat is cooked through. The crabs are done when a leg pulls away easily from the body.
Tip: If unsure about doneness, insert a meat thermometer into the thickest part; crab should reach 145°F.
- 7
Remove the skillet from the oven and drizzle the crabs with fresh lime juice. Sprinkle the cilantro and red chili flakes over the top for brightness and heat.
Tip: Reserve some fresh cilantro to garnish the plate for visual appeal.
- 8
Transfer the roasted plantain slices to serving plates as the base, top with a roasted crab, and spoon the garlicky pan juices over everything. Serve immediately while hot.
Tip: Provide crab crackers and small forks at the table for easy meat extraction, and include napkins for your guests.
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