Grilled Crab with Aubergine

Instructions

1. 1

   Prepare the crabs by chilling them in the freezer for 15 minutes to make handling easier. Pat the aubergine slices dry with paper towels and brush both sides generously with 4 tablespoons of olive oil. Season with salt and pepper.

   Tip: Chilling crabs makes them less active and easier to split humanely.

2. 2

   Preheat your grill to medium-high heat (around 400°F). Split each crab in half lengthwise using a sharp knife, then brush the flesh side with the remaining 2 tablespoons of olive oil. Season the crab meat with salt, pepper, and thyme.

   Tip: Ensure your grill grates are clean and oiled to prevent sticking.

3. 3

   Place aubergine slices directly on the grill grates and cook for 4-5 minutes per side until golden char marks appear and the flesh becomes tender. Transfer to a serving platter.

   Tip: Don't move the aubergine too frequently to develop a proper char.

4. 4

   Grill the crab halves flesh-side down for 5-6 minutes until the meat is opaque and charred at the edges. Flip and cook the shell side for 3-4 minutes. Transfer to the platter with the aubergine.

   Tip: The crab is done when the meat turns from translucent to white.

5. 5

   While the crab cooks, make the garlic-lemon butter by melting butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant, then add white wine and let it reduce by half.

   Tip: Keep the heat moderate to avoid burning the garlic.

6. 6

   Squeeze the grilled lemon halves into the butter mixture, then stir in fresh parsley, remaining thyme, and red pepper flakes. Season with a pinch of salt and pepper to taste.

   Tip: Reserve some butter mixture to drizzle over the plated dish.

7. 7

   Arrange the grilled aubergine and crab halves on serving plates. Drizzle generously with the warm garlic-lemon butter sauce.

   Tip: Work quickly so the butter stays warm when served.

8. 8

   Garnish with additional fresh parsley and serve immediately with crusty bread to soak up the flavorful butter.

   Tip: Provide small forks or picks for extracting the crab meat from the shells.