Roasted Crab with Watercress

Instructions

1. 1

   Preheat oven to 425°F. Humanely dispatch crabs, then split them lengthwise in half. Rinse under cold water and pat dry with paper towels.

   Tip: Ask your fishmonger to do this step if you prefer.

2. 2

   Brush the cut sides of the crab halves with olive oil and season generously with salt and pepper. Arrange them cut-side up on a large roasting pan.

   Tip: Don't overcrowd the pan; use two pans if necessary for even roasting.

3. 3

   Roast the crabs for 18-20 minutes until the meat is opaque and the shells turn bright orange-red.

   Tip: Shells should look vibrant when fully cooked.

4. 4

   While crabs roast, melt 2 tablespoons butter in a skillet over medium heat. Add diced shallot and sauté until softened, about 2 minutes.

   Tip: Don't brown the shallots; keep the heat moderate.

5. 5

   Pour in white wine and bring to a simmer. Reduce by half, approximately 3-4 minutes, then add minced garlic and cook for 1 minute until fragrant.

   Tip: This deglazes the pan and creates a flavorful base for your sauce.

6. 6

   Remove from heat and whisk in remaining 2 tablespoons butter, lemon juice, lemon zest, and thyme. Season with salt and pepper to taste.

   Tip: Add the butter off-heat so it emulsifies smoothly without breaking.

7. 7

   Toss fresh watercress with a pinch of salt and divide among four plates as a base.

   Tip: The residual heat from the plates will slightly wilt the watercress.

8. 8

   Place two crab halves on top of each watercress bed and drizzle generously with the lemon-thyme butter sauce. Serve immediately while the crab is still warm.

   Tip: Have guests crack open shells to access the tender meat inside.