During the holiday season, it’s easy to get into a cycle of eating endless amounts of turkey, mashed potatoes, mac n chz, yams, greens, you name it. For me, there’s only so much of it I can take before I crack.
I had some extra crabs l didn’t use in my gumbo so I decided to roast them for a light lunch.
These crabs are super easy to prepare with many ingredients you probably already have in your kitchen.
Garlic and Herb Roasted Crabs
Juicy, sweet crabs topped with a herb and garlicky butter sauce!
- 3 blue crabs
- 1/2 cup butter
- 3 tablespoon extra virgin olive oil
- 10 cloves garlic, finely chopped
- 1/2 cup white wine
- 2 lemons, sliced
- Tony Chachere’s Spice N’ Herbs Seasoning
- fresh Italian parsley for garnish
- First things first – clean your crabs! Bring a big pot of salted water to a boil (just enough water to cover the crabs). Add crabs to the pot and bring it to a boil; cook for 5 minutes on medium-high heat.
- After 5 minutes of boiling, place crabs into iced water to stop the cooking process.
- Once cooled, flip each crab on its back and detach the triangle shape part at the top, called the “apron,” and discard.
- Next, remove the top shell of the crab & pull it up away from the body and set aside.
- Now, pull off the gills (also called “the deadman”) and remove the insides. Rinse the crab body until you’re left with a perfectly clean crab.
- Next, add the butter, olive oil and garlic to a skillet, and cook on medium heat for 3 minutes; pour in the white wine and let simmer for 1 minute; remove from the heat, and let sit.
- Preheat the oven to 350F.
- Once preheated, place lemon slices on pan, and sit crabs on top of lemons.
- Pour sauce over the crab, season with Tony Chachere’s seasoning.
- Bake for 15-20 minutes. While the crabs roast, place the crab’s top shell back into the pot and boil for 10 more minutes.
- Garnish with chopped parsley, place the top shell of the crab on top of the crab, and serve.