Grilled Crab with Artichoke

Instructions

1. 1

   Pat the crab legs dry with paper towels and lightly brush both sides with olive oil. Season generously with salt, pepper, and smoked paprika.

   Tip: Dry crab legs ensure better caramelization on the grill.

2. 2

   Prepare artichoke hearts by removing the purple fuzzy choke from the center using a spoon, then lightly brush the cut sides with olive oil and season with salt and pepper.

   Tip: Removing the choke prevents stringy texture when eating.

3. 3

   Preheat your grill to medium-high heat (around 400°F) and oil the grates to prevent sticking.

4. 4

   Melt butter in a small saucepan over low heat, then add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in lemon juice and fresh parsley.

   Tip: Don't brown the garlic; keep it light and fragrant.

5. 5

   Place crab legs on the grill, shell-side down first, and grill for 4-5 minutes until the shell begins to char slightly.

   Tip: Resist the urge to move them around; let them develop a crust.

6. 6

   Flip the crab legs and grill the meat side for another 3-4 minutes, then transfer to a warm plate.

   Tip: The meat should be opaque and heated through but still tender.

7. 7

   Place artichoke halves cut-side down on the grill and cook for 5-6 minutes until charred and tender, then flip and cook the skin side for 2-3 minutes.

   Tip: The cut side will develop beautiful caramelization marks.

8. 8

   Arrange grilled crab legs and artichoke hearts on serving plates, drizzle generously with the garlic-lemon butter sauce, and serve immediately with extra lemon wedges on the side.

   Tip: Serve hot while the butter is still warm and the artichokes are tender.