Roasted Crab with Turnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Sweet and tender roasted turnips paired with succulent crab meat, finished with a delicate brown butter and herb glaze for an elegant coastal-inspired dish.
Ella x
Ingredients
- 2 wholelive crabs(about 1.5 lbs each)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 3 tablespoonsunsalted butter
- 4 wholegarlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 wholelemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mldry white wine
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the crabs dry with paper towels and place them in the freezer for 15 minutes to make them less active before preparation.
Tip: Chilling the crabs makes handling them safer and more humane.
- 2
Toss the turnip wedges in a large roasting pan with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer and roast for 12 minutes until they begin to soften and brown slightly.
Tip: Cut turnips evenly so they cook at the same rate.
- 3
Remove the roasting pan from the oven and carefully arrange the crabs among the turnips. Drizzle the crabs with remaining 2 tablespoons of olive oil and season with salt and pepper.
Tip: Handle crabs gently and position them shell-side up for even cooking.
- 4
Return the pan to the oven and roast for 15-18 minutes until the crab shells turn bright red and the turnips are fully tender when pierced with a fork.
Tip: The crab is done when the shell color is vibrant red and legs are firm.
- 5
While the crab roasts, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant, then add thyme and cook for another minute.
Tip: Don't let the butter brown too quickly; keep the heat moderate.
- 6
Pour the white wine into the butter mixture and let it simmer for 2-3 minutes to reduce slightly. Remove from heat and stir in lemon zest and juice.
Tip: The wine adds acidity that balances the richness of the crab and butter.
- 7
Transfer the roasted crabs and turnips to a serving platter. Pour the brown butter sauce over the top and garnish with fresh thyme sprigs if desired.
Tip: Serve immediately while the crab and turnips are still hot and tender.
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