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

  • Servings: 1-3
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

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


  1. 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.
  2. After 5 minutes of boiling, place crabs into iced water to stop the cooking process.
  3. Once cooled, flip each crab on its back and detach the triangle shape part at the top, called the “apron,” and discard.
  4. Next, remove the top shell of the crab & pull it up away from the body and set aside.
  5. 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.
  6. 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.
  7. Preheat the oven to 350F.
  8. Once preheated, place lemon slices on pan, and sit crabs on top of lemons.
  9. Pour sauce over the crab, season with Tony Chachere’s seasoning.
  10. 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.
  11. Garnish with chopped parsley, place the top shell of the crab on top of the crab, and serve.

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