Roasted Crab with Tomato

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the crab halves dry with paper towels and arrange them on a large roasting pan, cut-side up.

   Tip: Dry crabs ensure better browning and caramelization during roasting.

2. 2

   Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then add tomato paste and stir for 30 seconds to deepen its flavor.

   Tip: Cooking tomato paste briefly helps concentrate its umami flavors.

3. 3

   Pour in the white wine and scrape any browned bits from the pan. Add the halved cherry tomatoes, sea salt, black pepper, and red pepper flakes. Simmer for 3-4 minutes until tomatoes begin to soften.

   Tip: The wine reduces slightly, intensifying the sauce's complexity.

4. 4

   Pour the tomato sauce over and around the crab pieces in the roasting pan, distributing the tomatoes evenly. Drizzle with the olive oil from the skillet.

5. 5

   Roast in the preheated oven for 20-25 minutes, until the crab shells turn bright orange-red and the meat is cooked through. The sauce should be bubbling at the edges.

   Tip: Crab is done when the meat pulls away easily from the shell.

6. 6

   Remove from the oven and sprinkle the torn basil leaves over the crab and sauce. Drizzle with fresh lemon juice and zest.

   Tip: Adding basil after cooking preserves its delicate aromatic qualities.

7. 7

   Transfer to a serving platter with the sauce spooned generously over the top. Serve immediately with crusty bread to soak up the flavorful pan juices.