Roasted Crab with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant worthy without any fussy techniques. Fresh crab roasted with waxy potatoes creates this beautiful, briny dish that tastes like coastal cooking at its finest. The garlic, thyme, and rosemary infuse everything with incredible flavor while the potatoes soak up all those wonderful pan juices. Plus, crab is packed with lean protein and selenium, which supports your immune system, so you're eating something truly nourishing. It's simple enough for a casual Tuesday night but impressive enough to serve guests.
Ella x
Ingredients
- 2live crabs(about 1.5 lbs each, cleaned and halved)
- ¾ kgwaxy potatoes(cut into 1-inch chunks)
- 6 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlwhite wine
- 3 tablespoonsbutter
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the crab pieces dry with paper towels to ensure they'll roast evenly.
Tip: Dry crabs will develop better color and texture during roasting.
- 2
Toss the potato chunks with 3 tablespoons of olive oil, salt, and pepper in a large bowl. Spread them on a rimmed baking sheet and roast for 15 minutes until they begin to soften.
Tip: Starting potatoes ahead ensures they'll finish cooking with the crab.
- 3
While potatoes roast, pat the crab pieces dry again and brush them with the remaining 3 tablespoons of olive oil. Season generously with salt and pepper.
Tip: Patting dry a second time removes any moisture released during preparation.
- 4
Remove the baking sheet from the oven and push the potatoes to the sides, creating space in the center. Arrange the crab pieces in the middle of the sheet.
Tip: This arrangement allows hot air to circulate around the crab for even cooking.
- 5
Scatter the minced garlic, thyme sprigs, and rosemary sprigs over both the potatoes and crab. Drizzle everything with the white wine and dot the crab with butter pieces.
Tip: The wine will steam and infuse the crab with subtle flavor.
- 6
Return the baking sheet to the oven and roast for 18-20 minutes until the crab meat is opaque and the potatoes are golden and crispy.
Tip: Check the crab's color—the shell edges should be slightly reddened.
- 7
Sprinkle the lemon zest and red pepper flakes over everything. Squeeze fresh lemon juice over the entire dish just before serving.
Tip: Add citrus just before serving to preserve its bright flavor.
- 8
Transfer to a serving platter and discard the herb sprigs. Serve immediately while the dish is still hot and steaming.
Tip: Serve with crusty bread to soak up the flavorful pan juices.
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