Roasted Crab with Rocket

Instructions

1. 1

   Preheat your oven to 200°C. Place crabs in the freezer for 15 minutes to make them drowsy, then humanely destroy the nerve centres and split each crab in half lengthwise using a sharp knife.

   Tip: This method is considered the most humane way to prepare live crabs.

2. 2

   Heat 50ml of olive oil in a large roasting pan over medium-high heat. Add the minced garlic and thyme sprigs, cooking for 1-2 minutes until fragrant.

   Tip: Don't let the garlic brown, as it will become bitter.

3. 3

   Place the crab halves cut-side up in the pan, nestling them among the garlic. Season generously with sea salt and black pepper.

   Tip: Arrange them in a single layer for even cooking.

4. 4

   Pour the white wine around the crabs and dot each half with small pieces of butter. Roast in the preheated oven for 18-20 minutes until the shells turn bright red and the meat is cooked through.

   Tip: The meat should be opaque and easily separated from the shell.

5. 5

   While the crabs roast, combine panko breadcrumbs with lemon zest, chopped parsley, and the remaining 50ml of olive oil in a small bowl. Season with a pinch of salt and pepper.

   Tip: This creates a fragrant topping that adds texture and flavour.

6. 6

   Remove the crabs from the oven and sprinkle the breadcrumb mixture evenly over the exposed meat. Return to the oven for 3-4 minutes until golden and crispy.

   Tip: Watch carefully to prevent the breadcrumbs from burning.

7. 7

   Arrange fresh rocket on serving plates. Carefully place the roasted crab halves on top of the rocket, allowing the juices to dress the leaves.

   Tip: The warm crab juices will slightly wilt the rocket while maintaining its peppery bite.

8. 8

   Drizzle the pan juices over the dish and finish with fresh lemon juice squeezed over each serving. Serve immediately while hot.

   Tip: Use all the flavourful pan juices—they contain concentrated crab essence.