Seasoned crab
Boiled crab tossed in garlic butter with paprika and cumin, finished with lemon and coriander.
- Cooking time
- 37 min
- Hands-on time
- 37 min
- Difficulty
- Medium
- Calories
- 540
- Contains
- Dairy, Shellfish
A dish eaten slowly, by hand. The claws are lightly cracked before cooking so the seasoning reaches the meat and it's easier to eat, then the crab is tossed in the butter sauce until every piece is coated.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the crab
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Large pot for boiling — Plenty of salted water, until the shell turns red.
- Scrubbing brush — The crab is scrubbed under running water before boiling.
- Wide frying pan — For coating the crab in the garlic butter sauce.
Method
Scrub the crab well under running water, and crack the claws lightly.
You’ll know it’s ready whenThe shell is clean and the claws are lightly cracked.
Tip: The light cracking allows the marinade to penetrate the meat and makes it easier to eat.
Boil it in salted water until it turns reddish-orange in color.
You’ll know it’s ready whenThe shell is orange-red all over.
Heat the butter and oil, add the garlic and spices and stir until fragrant.
You’ll know it’s ready whenThe sauce is orange and has a strong smell.
Add the crab and stir it into the sauce over medium heat until coated.
You’ll know it’s ready whenEach piece is coated in sauce.
Add the lemon and coriander and serve hot.
You’ll know it’s ready whenThe sauce is shiny and the coriander is green.
On the same table
Dishes that belong beside this one.
Arabic Salad
15 min
Batata Harra
35 min
