Roasting crab in ginger can bring out the natural sweetness and sugars in raw crab while making it more palatable for some. While there are many ways to cook crab, including grilling and sautéing, roasting intensifies the flavors better than most other cooking methods. When possible, use fresh crab that hasn't been frozen, but if you must use frozen crab, properly defrost it in the refrigerator before marinating and cooking it.
Step 1
Place the crab pieces in a large container with a tight-fitting top.
Step 2
Combine the freshly chopped ginger, olive oil, melted unsalted butter, sea salt and freshly ground black pepper to taste in a measuring cup.
Step 3
Pour the ginger mixture over the crab pieces and stir it thoroughly to fully combine all of the ingredients. Place the top on the container and allow it to marinate in the refrigerator for eight hours or overnight.
Step 4
Preheat the oven to 450 degrees Fahrenheit.
Step 5
Place the marinated crab in the roasting dish, flattening the crab out along the bottom of the dish as you go. Cover the roasting dish tightly with aluminum foil.
Step 6
Roast the crab in the oven on the middle rack for 14 minutes. Remove the roasting dish from the oven, but leave the aluminum foil on for five minutes.
Step 7
Transfer the ginger roasted crab to a large serving plate after five minutes. Serve the crab with drawn butter and fresh lemon wedges if desired.
Tips and Warnings
- For a bit of extra color, garnish the crab with freshly chopped flat-leaf parsley right before serving it.
Things You'll Need
- 3 lbs. crab, washed and shells cracked
- Large container with a tight-fitting top
- 1 cup freshly chopped ginger
- 1/2 cup extra virgin olive oil
- 4 tbsp. melted unsalted butter
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Measuring cup
- Roasting dish
- Aluminum foil
- Large serving plate
- Drawn butter, optional
- Lemon wedges, optional
- Freshly chopped flat-leaf parsley, for garnish, optional
References
- "Fish and Shellfish"; James Peterson; 1996
- "Fish Without a Doubt"; Rick Moonen, Roy Finamore; 2008
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