Adjust the cooking time based on the size of the crabs
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 495 |
| Fat | 32.8g |
| Saturates | 16.1g |
| Protein | 44.8g |
| Carbs | 18.1g |
| Sugars | 1.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220˚C, gas mark 8.
Remove the abdominal flap from the crab by inserting a paring knife above the tail and ease upwards. Reserve the flap. Using a rolling pin, gently crack the claws part way through. Drizzle the oil over the exposed flesh and replace the abdominal flap on the crab. Repeat the process with the second crab. Set both aside.
Place the pink peppercorns in a spice grinder or pestle and mortar and lightly crush. Place the salts, crushed peppercorns and egg whites in a bowl and mix to combine.
Spoon a third of the salt mixture onto a large baking tray and spread evenly. Place the crabs on top, cover evenly with the remaining salt mixture, pressing down firmly to secure.
Bake the crabs until the salt is firm and the crabs are cooked, approx. 20 minutes.
Drain and roughly chop the green peppercorns. Mince the garlic. Juice the lemon. Gently melt the butter in a small pot. Stir in the peppercorns, garlic, lemon juice and salt. Set aside and keep warm.
Remove the crabs from the oven and set aside to rest for approx. 5-10 minutes. Transfer the crabs to a serving platter, brushing away most of the salt. Arrange them in their natural shape with the shell on top.
Serve with the green peppercorn butter.
