Grilled Crab with Brussels Sprout Hash and Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Pat the crab legs dry with paper towels and brush lightly with 1 tablespoon of olive oil. Season with half the salt and pepper.

   Tip: Dry crab legs grill better and develop a nice caramelization without steaming.

2. 2

   Toss the halved Brussels sprouts with 2 tablespoons of olive oil, 3 minced garlic cloves, thyme, remaining salt, pepper, and red pepper flakes in a large bowl. Spread them on a grill-safe tray or grill basket.

   Tip: Cut Brussels sprouts flat-side down for better contact with heat and caramelization.

3. 3

   Place the Brussels sprout tray on the grill and cook for 20-25 minutes, stirring occasionally, until golden brown and tender with crispy edges.

   Tip: Don't rush this step; the caramelization brings out natural sweetness.

4. 4

   After Brussels sprouts have cooked for 10 minutes, place the crab legs directly on the grill grates. Cook for 8-10 minutes, turning occasionally, until heated through and lightly charred.

   Tip: Crab legs are already cooked, so you're just heating and adding grill marks.

5. 5

   While the crab and sprouts finish cooking, melt 5 tablespoons of butter in a small saucepan over low heat. Add the remaining 2 minced garlic cloves and sauté for 1 minute until fragrant.

   Tip: Keep the heat low to prevent the butter from browning too quickly.

6. 6

   Remove the butter from heat and stir in the fresh lemon juice, lemon zest, and white wine if using. Season with a pinch of salt and pepper to taste.

   Tip: The lemon juice will emulsify slightly with the warm butter, creating a silky sauce.

7. 7

   Transfer the grilled crab legs and Brussels sprout hash to a serving platter. Drizzle the warm lemon butter sauce over everything and serve immediately.

   Tip: Have extra sauce on the side for dipping the crab meat.