# Dungeness Crab with Roasted Brussels Sprouts and Parsnip Fries > Sweet Dungeness crab needs very little alongside it: Brussels sprouts with deeply browned edges and slender parsnip fries roasted until golden. A little lemon brightens the greens without competing with the crab—a simple, hands-on winter dinner. - URL: https://www.chezjk.com/recipes/steamed-dungeness-crab-with-lemon-butter-roasted-parsnip-fries-sear-crisped-brus - Author: Jonathan Katzman - Cooked and photographed: 2022-01-19 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, dairy-free, nut-free, pescatarian ![Dungeness Crab with Roasted Brussels Sprouts and Parsnip Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fe0883f3c30f2413b.jpg) ## Simply Steamed Dungeness Crab Brief steaming warms already-cooked crab without washing away its sweetness. Keeping the body and legs in large sections preserves moisture and makes a generous presentation. ### Ingredients - 2 whole freshly cooked Dungeness crabs, about 2–2½ lb each, refrigerated - 2 inches water in the bottom of a steamer pot ### Instructions 1. If the crabs are not already cleaned, lift off the top shells, remove the apron, gills, and viscera, and briefly rinse the cavities with cold water. Drain well. 2. Split each body in half, keeping its legs attached. Lightly crack the thick claws with a crab cracker without crushing the shells into the meat. 3. Bring the water to a boil beneath a steamer basket, keeping the water below the basket. Arrange the crab sections loosely inside and cover. 4. Steam for 5–8 minutes, working in batches if needed, until the thick body sections are hot and the meat is moist and fragrant. Avoid prolonged steaming; the crab is already cooked. 5. Drain briefly and serve immediately with shell bowls and crab crackers. ### Notes - Buy freshly cooked crab from a reliable fishmonger and keep refrigerated until preparation. This warming method is for cooked crab, not raw crab. ## Roasted Brussels Sprouts with Crisp Leaves Direct contact with a hot sheet pan browns the cut faces while loose leaves become crisp. A restrained squeeze of lemon balances their roasted sweetness. ### Ingredients - 1½ lb Brussels sprouts - 2 tbsp olive oil, divided - ½ tsp fine sea salt - ¼ tsp freshly ground black pepper - 2 tsp fresh lemon juice ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. 2. Trim the sprouts and halve them lengthwise, quartering especially large ones. Save sound loose leaves and dry everything thoroughly. 3. Toss the sprout halves with 1½ tablespoons olive oil, salt, and pepper. Spread cut-side down on a large rimmed sheet pan with space between them. 4. Roast for 15 minutes. Toss the reserved loose leaves with the remaining ½ tablespoon oil and add them to the pan. 5. Roast for another 7–13 minutes, until the cut faces are deeply browned and the centers are tender but not mushy. Remove loose leaves early if they begin to darken too much. 6. Toss gently with the lemon juice just before serving. ## Golden Roasted Parsnip Fries Slender, evenly cut parsnips develop caramelized edges while retaining tender centers. Plenty of space on the pan prevents them from steaming. ### Ingredients - 1½ lb parsnips - 2 tbsp olive oil - ½ tsp fine sea salt - ¼ tsp freshly ground black pepper ### Instructions 1. Scrub the parsnips well, peeling only tough or blemished areas. Trim the ends and cut into batons approximately ¼–⅜ inch thick and 3–4 inches long. Remove any hard, woody cores from large parsnips. 2. Toss with olive oil, salt, and pepper. Spread in a single layer on a large rimmed sheet pan, leaving gaps between the pieces. 3. Roast at 425°F for 28–35 minutes, turning after about 18 minutes, until golden brown along the edges and tender inside. 4. Remove thin pieces as they finish so they do not burn. Taste for salt and serve promptly. ### Notes - Use two pans if necessary; crowding produces soft rather than browned fries. ## Overall Timing / Workflow The vegetables take the longest, so the crab is warmed only once they are nearly finished. ### Instructions 1. 0:00 — Heat the oven to 425°F. Scrub and cut the parsnips, then season and put them in the oven. 2. 0:15 — Trim and season the Brussels sprouts. Put them on the second oven rack. 3. 0:25 — Clean and portion the cooked crab. Turn the parsnips and rotate the vegetable pans between racks if they are browning unevenly. 4. 0:30 — Add the loose sprout leaves to their pan and bring the steamer water to a boil. 5. 0:35 — Check the vegetables and remove finished pieces. Steam the crab for 5–8 minutes while the vegetables finish. 6. 0:43 — Finish the sprouts with lemon and plate everything immediately. ### Notes - Allow about 45–50 minutes overall, depending on cutting speed and oven performance. ## Plating Separate piles keep the roasted vegetables from absorbing crab juices and preserve the contrast between tender meat and browned edges. ### Instructions 1. Place one crab body half with its attached legs toward the back of each large plate, arranging the claws upward for easy access. 2. Spoon the Brussels sprouts beside the crab, including the crisp loose leaves. 3. Pile the parsnip fries on the opposite side, keeping them out of any collected crab liquid. 4. Provide crab crackers, picks, shell bowls, and plenty of napkins. ## Leftover Path Picking leftover crab once saves work later, and storing the vegetables separately makes it easier to restore their roasted texture. ### Instructions 1. Pick remaining crab meat from the shells and refrigerate promptly in a sealed container. Use within 1–2 days, and no later than 3–4 days from the crab's original cooking date. 2. Refrigerate the sprouts and parsnips separately for up to 3–4 days. 3. Reheat vegetables on a sheet pan at 400°F for 8–12 minutes, until hot and their edges have crisped again. 4. Serve leftover crab cold with lemon and a little olive oil, or fold it into softly scrambled eggs just at the end of cooking. ### Notes - Refrigerate all leftovers within 2 hours of serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.