Roasted Crab with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent roasted crab clusters nestled on a bed of garlic-infused wilted spinach, finished with a crispy breadcrumb topping and fresh lemon zest for a restaurant-quality seafood dinner.
Ella x
Ingredients
- 4live blue crabs(cleaned and halved)
- 2366 mlfresh spinach(loosely packed)
- 5garlic cloves(minced)
- 6 tablespoonsextra virgin olive oil
- 237 mlpanko breadcrumbs
- 118 mlgrated parmesan cheese
- 2fresh lemon(1 zested, 1 cut into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsunsalted butter
- 59 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the halved crabs dry with paper towels and arrange them flesh-side up on a large roasting pan.
Tip: Dry crabs ensure better browning and crisping during roasting.
- 2
In a small bowl, combine 3 tablespoons of olive oil with 3 minced garlic cloves, sea salt, black pepper, and red pepper flakes. Brush this mixture generously over the crab flesh.
Tip: Don't skip brushing the garlic oil as it adds incredible flavor to the crab meat.
- 3
Heat 2 tablespoons of butter and the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant.
Tip: Don't let the garlic brown, just warm it to release its aromatic oils.
- 4
Add the fresh spinach to the skillet in batches, stirring frequently until completely wilted, about 4-5 minutes. Season with a pinch of salt and pepper. Transfer to a roasting pan, spreading it evenly as a base layer.
Tip: Wilting spinach in batches prevents the skillet from becoming overcrowded and steaming the greens.
- 5
Place the garlic-oil brushed crab halves on top of the spinach bed. Pour the white wine around (not over) the crabs to create steam.
Tip: The wine adds depth and helps keep the crab meat moist during roasting.
- 6
In a small bowl, mix panko breadcrumbs with grated Parmesan cheese and a drizzle of olive oil until the mixture resembles coarse sand. Sprinkle this topping evenly over the crab halves.
Tip: The breadcrumb-Parmesan mixture creates a golden, crispy crust on the crab.
- 7
Roast in the preheated oven for 18-22 minutes, until the breadcrumb topping is golden brown and the crab meat is opaque and heated through. The meat should pull away easily from the shell.
Tip: Overcooking will make the crab meat tough, so watch carefully during the last few minutes.
- 8
Remove from the oven and immediately garnish with fresh lemon zest. Serve hot with lemon wedges on the side for squeezing over the dish.
Tip: Fresh lemon zest added just before serving brightens all the flavors beautifully.
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