Roasted King Crab

Recipe by
Total Time:
4.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 - live king crab, 4 to 6 pounds
  • 6 tbsp - olive oil
  • 2 tbsp - shredded ginger
  • 2 tbsp - chopped garlic
  • 3 - small green chillies, chopped
  • freshly ground black pepper
  • 4 to 6 tbsp - butter
  • salt to taste

How to Make Roasted King Crab

  • Keep the crab it in the fridge for some time to put it to sleep and then immerse it in a large pot of boiling water for a minute.
  • Holding the crab body by the legs, pull off the shell.
  • Discard the feathery gills on both sides of the body and the spongy mass in the middle of the back.
  • Rinse until nothing but shell and meat show.
  • Pull out the bits of greenish fat from the corners of the shell.
  • Rinse both the body and shell and drain thoroughly.
  • Split the body of the crab (if it is not already split) into 2 halves with each cluster consisting of a set of 3 legs and a claw.
  • Carefully crack each leg and claw segment with a mallet.
  • Place the clusters in a large bowl with the oil, ginger, garlic, chillies and a generous grinding of pepper.
  • Marinate for 1 to 4 hours in the refrigerator.
  • You may need to break your clusters into individual leg and claw sections to be able to submerse the legs while marinating.
  • Remove crab from marinade 15 minutes before cooking.
  • For Grilling:
  • Grill the halves and the shell over a hot fire until outer shells are bright red and meat in the largest sections is opaque, about 3 to 4 minutes per side.
  • For Roasting:
  • Place crab halves and shell in a roasting pan lightly oiled with a bit of the marinade and roast in a 450 degrees F, about 12 to 15 minutes.
  • For Dipping Sauce:
  • Strain vegetables out of marinade and combine with the butter in a saucepan.
  • Simmer for 5 minutes and season to taste.
  • Serve in small bowls as a dipping sauce for the crab.