Crab Roast Recipe

Prepare and par-cook the crabs

If using live crabs, humanely dispatch and rinse under cold water; alternatively, use pre-cleaned whole crabs. Using kitchen shears or a sharp knife, remove the apron and gills from the underside and crack the top shell slightly to help seasoning penetrate (keep shells largely intact). Bring a large pot of salted water to a rolling boil (enough to cover crabs). Add a splash (about 15 ml) of white wine to the water if desired. Add crabs carefully, cover, and boil for 6 minutes to par-cook; this ensures even finishing in the oven. Remove crabs and let drain on a rack.

Halve and arrange

When cool enough to handle, halve each crab lengthwise through the center with a heavy knife or cleaver. Remove the top shell completely if not already removed, and discard gills and internal membranes. Crack claws lightly with a mallet so sauce can penetrate. Arrange crab halves and claw pieces in a single layer, shell side down, on a rimmed baking sheet or shallow roasting pan lined with foil for easier cleanup.

Make the butter sauce

Preheat the oven to 425°F (220°C) with a rack in the center. In a medium saucepan over medium heat, melt the butter until foaming and lightly browned (3–5 minutes) — watch closely to avoid burning. Add minced garlic and shallots and cook 1–2 minutes until fragrant and translucent, stirring constantly. Pour in the white wine and simmer until reduced by about half, 2–3 minutes. Remove from heat and whisk in lemon juice, smoked paprika, Old Bay seasoning, hot sauce (if using), sea salt, and black pepper. Stir in half of the chopped parsley and all of the chives.

Coat the crabs

Ladle or brush a generous amount of the warm butter sauce over the meat-exposed surfaces of each crab half and cracked claw pieces, making sure to push some sauce into the cracks and cavities. Reserve about 2 tbs of sauce for serving. Scatter any remaining parsley over the top.

Roast

Roast the butter-coated crabs in the preheated oven until the meat is fully cooked through and the sauce is bubbling and edges start to brown, about 12–15 minutes. If you like a lightly charred finish, switch to broil on high for 1–2 minutes—watch continuously to avoid burning. Remove from oven and let rest 3 minutes.

Finish and serve

Transfer crab pieces to a serving platter. Spoon the reserved butter sauce over each portion and sprinkle the remaining chopped parsley and chives. Serve immediately with lemon wedges and crusty bread or roasted potatoes to soak up the sauce.

Warm the crusty bread or keep roasted potatoes hot while crabs roast. Offer lemon wedges for squeezing and small bowls of extra melted butter or reserved sauce for dipping.