Grilled Crab with Beetroot

Instructions

1. 1

   Preheat your grill to medium-high heat and heat a deep pan with vegetable oil to 170°C for frying the beetroot chips.

   Tip: Use a kitchen thermometer to ensure oil is at the correct temperature to avoid soggy chips.

2. 2

   Slice one beetroot very thinly using a mandoline, then fry the slices in batches for 2-3 minutes until crispy. Drain on paper towels and season with sea salt.

   Tip: Work quickly with beetroot slices as they fry fast; remove them just before they become too dark.

3. 3

   Boil the chopped beetroot in salted water for 15-18 minutes until completely tender, then drain well and set aside.

   Tip: Don't overcrowd the pot; use enough water to cover the beetroot by 2 inches.

4. 4

   Pat the crab claws dry with paper towels, then brush generously with 2 tablespoons of olive oil. Season both sides with salt and pepper.

   Tip: Drying the crab ensures better browning and crisper exterior when grilled.

5. 5

   Place the oiled crab claws on the preheated grill, cut-side down. Grill for 4-5 minutes until golden and charred, then flip and grill the shell side for another 3-4 minutes.

   Tip: Don't move the crab around too much; let it develop a nice caramelized crust on each side.

6. 6

   Blend the cooked beetroot with 1 tablespoon olive oil, minced garlic, 1 tablespoon lemon juice, salt, and pepper until smooth. Warm through in a small pan with the butter.

   Tip: For a silkier puree, pass it through a fine sieve after blending.

7. 7

   Combine sour cream, grated horseradish, remaining lemon juice, salt, and pepper in a small bowl to create the horseradish cream. Fold in half of the fresh dill.

   Tip: Taste and adjust horseradish intensity to your preference; add less for a milder flavor.

8. 8

   Spoon beetroot puree onto each plate, arrange grilled crab claws on top, and drizzle with horseradish cream. Garnish with beetroot chips, remaining fresh dill, and a light grind of black pepper.

   Tip: Serve immediately while the crab is still warm and the beetroot chips are crispy.