Roasted Crab with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent roasted crab nestled on a bed of crispy caramelized plantains, finished with a zesty lime-cilantro butter and aromatic garlic. A tropical-inspired seafood dish that's elegantly simple yet bursting with flavor.
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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