Grilled Crab with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but don't have hours in the kitchen. Grilled crab with beetroot comes together in just under an hour and honestly, the flavor combination is absolutely stunning. The earthiness of roasted beetroot plays beautifully against sweet, tender crab, while the horseradish cream adds this wonderful sharp kick that brings everything to life. Beetroot is packed with natural nitrates that support heart health, making this feel like a luxurious meal that's actually doing you some good. Best of all, the ingredients are straightforward and readily available, so you won't be hunting through specialty stores or breaking the bank.
Ella x
Ingredients
- 8live crab claws(cleaned and halved lengthwise)
- 500 gramsfresh beetroot(peeled and chopped)
- 1beetroot(thinly sliced for chips)
- 4 tablespoonsolive oil
- 100 gramssour cream
- 2 tablespoonsfresh horseradish(grated)
- 2 tablespoonslemon juice
- 3garlic cloves(minced)
- 15 gramsfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 500 millilitersvegetable oil for frying
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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