Grilled Crab with Bell Pepper

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the crabs dry with paper towels and brush lightly with olive oil.

   Tip: Ensure the grill grates are clean and well-oiled to prevent sticking.

2. 2

   Place the crabs shell-side down on the grill and cook for 7-8 minutes until the shells turn bright orange-red, then flip and grill for another 6-7 minutes.

   Tip: Listen for a sizzle when the crabs hit the grill; this ensures proper searing.

3. 3

   While the crabs cook, brush the bell pepper halves with olive oil and season with salt and pepper. Place them skin-side down on the grill for 8-10 minutes until charred and softened.

   Tip: The charred skin adds a smoky depth to the dish.

4. 4

   Remove the grilled peppers from the heat and let them cool slightly. Once cooled, peel away the blackened skin and cut the flesh into thick strips.

   Tip: The skin should come off easily if properly charred.

5. 5

   Transfer the cooked crabs to a cutting board. Once cool enough to handle, remove the meat from the shells and claws, keeping the pieces as large as possible.

   Tip: Save the shells for making stock if desired.

6. 6

   In a small saucepan, melt the butter over medium heat and sauté the minced garlic for about 1 minute until fragrant but not browned.

   Tip: Watch carefully to avoid burning the garlic, which will turn bitter.

7. 7

   Add the lemon juice, fresh thyme, paprika, salt, and pepper to the garlic butter, stirring to combine well.

   Tip: Taste and adjust seasonings as needed for your preference.

8. 8

   Gently fold the grilled crab meat and bell pepper strips into the garlic butter sauce, being careful not to break up the crab pieces. Sprinkle with fresh parsley and serve immediately.

   Tip: Serve with crusty bread or over pasta to catch all the delicious buttery sauce.