Roasted Crab with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Sweet, succulent crab meat paired with crispy roasted radishes and a buttery garlic sauce creates an elegant yet simple seafood dish that's bursting with fresh, delicate flavors.
Ella x
Ingredients
- 2live crabs(about 1.5 lbs each)
- ½ kgradishes(halved lengthwise)
- 4 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mlwhite wine
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F. Bring a large pot of salted water to a boil and carefully add the live crabs. Cook for 8-10 minutes until they turn bright red, then remove and let cool slightly.
Tip: Chilling the crabs makes them easier and safer to handle when cutting.
- 2
Once cooled, split each crab in half lengthwise with a sharp knife. Remove the gills and intestinal tract, then crack the claws slightly to allow heat and flavors to penetrate.
Tip: Don't discard the roe if present—it adds richness to the dish.
- 3
Toss the radish halves with 1 tablespoon of olive oil, half the salt, and black pepper. Spread on one side of a large roasting pan and place in the oven for 12 minutes until they begin to soften.
Tip: Radishes become sweeter and lose their harshness when roasted.
- 4
Remove the pan from the oven and push the radishes to the sides. Arrange the crab halves in the center, drizzle with the remaining olive oil, and sprinkle with remaining salt and red pepper flakes.
Tip: Positioning the radishes around the crab helps them roast evenly while adding flavor to the seafood.
- 5
Return to the oven and roast for 12-15 minutes until the crab meat is heated through and the radishes are golden and tender.
Tip: The crab is done when the meat is opaque and pulls away easily from the shell.
- 6
While the crab finishes roasting, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then add white wine and lemon juice.
Tip: Don't let the garlic brown or it will become bitter.
- 7
Simmer the sauce for 2 minutes to reduce slightly, then stir in the chopped parsley and season with a pinch of salt and pepper.
Tip: This sauce can be made while the crab roasts to save time.
- 8
Transfer the roasted crab and radishes to a serving platter, drizzle generously with the garlic-butter sauce, and serve immediately with lemon wedges on the side.
Tip: Provide small forks or picks for guests to easily extract the crab meat from the shells.
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