Roasted Crab with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent roasted crab claws paired with crispy golden potatoes, seasoned with garlic, herbs, and a touch of lemon for a restaurant-quality seafood dish that's surprisingly simple to prepare.
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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