*This recipe is gluten-free according to industry standards
Ingredients
- small new potatoes 300g
- sunflower oil 1 tbsp
- cumin seeds 1 tsp
- ground coriander 1 tsp
- sweet smoked paprika 1 tsp
- freshly ground black pepper ½ tsp
- dried oregano 1 tsp
- Tabasco a few splashes
- red onion 1, peeled and thickly sliced into rounds
- corn cobs 2 large, each halved
- shell-on cooked crab claws about 500g
- butter 1 tbsp
- limes 2, halved
- coriander a handful, chopped (optional)
- garlic mayo to serve, (but not if you're gluten-free)
Method
-
Step 1
Heat the oven to 180C/fan 160C/gas 4. On a big roasting tray, toss the potatoes with the oil, all the spices, dried oregano, and a little salt, then roast for 15 minutes.
-
Step 2
Splash a little Tabasco over the spuds, stir through the onion slices and corn cobs, then roast for another 15 minutes.
-
Step 3
Meanwhile, use a rolling pin or back of a heavy knife to crack each crab claw. When the veg is cooked, dot the butter over it and squeeze over the juice of two lime halves. Add the crab claws to the tray, gently tossing through so they pick up some of the spices. Roast for a final 8-10 minutes, giving the tray a shake halfway through. The crab is cooked, you’re just heating it through.
-
Step 4
Scatter some coriander over the crab bake if you like, and add a bowl of garlicky mayo (but not if you’re gluten-free), plus the last lime halves for squeezing over. Serve with plenty of napkins.
Nutritional Information
- Kcals 470
- Fat 18.7g
- Saturates 5.6g
- Carbs 40.7g
- Sugars 9.5g
- Fibre 11.6g
- Protein 28.9g
- Salt 1.1g
