This southern cracked-crab bake recipe is gluten-free, ready in under an hour and under 500 calories - perfect for a midweek meal
Ingredients
300g small new potatoes
1 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ground coriander
1 tsp sweet smoked paprika
½ tsp freshly ground black pepper
1 tsp dried oregano
a few splashes Tabasco
1 red onion, peeled and thickly sliced into rounds
2 large corn cobs, each halved
about 500g shell-on cooked crab claws
1 tbsp butter
2 limes, halved
a handful coriander, chopped (optional)
to serve garlic mayo, (but not if you're gluten-free)
Step by step
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.
Splash a little Tabasco over the spuds, stir through the onion slices and corn cobs, then roast for another 15 minutes.
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.
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.
