Grilled Crab with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Grilled crab with butternut squash is the perfect combination of sweet and savory, and the butternut squash brings wonderful nutrients like beta carotene to keep things nutritious alongside those succulent crab legs. What I love most is that it's surprisingly simple to pull off, even for a weeknight dinner. The whole meal roasts together beautifully, and you'll have something restaurant worthy on your table in just 55 minutes total. Trust me, this one's a keeper.
Ella x
Ingredients
- 1 kgcrab legs(thawed if frozen)
- 1 mediumbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 4 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(chopped)
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Tip: If using a charcoal grill, wait until coals are evenly heated and white ash covers the surface.
- 2
Pat the crab legs dry with paper towels. Toss the butternut squash cubes with 3 tablespoons of olive oil, 0.75 teaspoons of salt, 0.5 teaspoon of black pepper, and the smoked paprika. Spread on a grill-safe skillet or basket.
Tip: Drying the crab legs helps them get a better sear and prevents excess moisture during cooking.
- 3
Place the squash on the grill in the skillet and cook for 12-15 minutes, stirring occasionally, until the edges are golden and caramelized. Transfer to a serving platter and set aside.
Tip: The squash should be fork-tender with crispy, browned edges for best flavor.
- 4
While the squash finishes cooking, brush the crab legs lightly with the remaining 3 tablespoons of olive oil and season with 0.75 teaspoons of salt and 0.25 teaspoon of black pepper.
Tip: Don't over-season the crab, as it has delicate, sweet meat that shouldn't be overpowered.
- 5
Place the crab legs directly on the grill grates and cook for 4-5 minutes per side, just until heated through and you get light char marks. Don't overcook, as this will dry out the meat.
Tip: The crab is already cooked, so you're just heating it through and adding smoky flavor from the grill.
- 6
While the crab grills, melt the butter in a small saucepan over medium heat. Add the minced garlic, thyme, red pepper flakes, and cook for 1-2 minutes until fragrant, then remove from heat and stir in the lemon juice and parsley.
Tip: Make this butter sauce last so it's warm when you plate the dish.
- 7
Transfer the grilled crab legs to the platter with the butternut squash. Drizzle the warm lemon-herb butter over everything and serve immediately.
Tip: Have melted butter on the side so guests can dip the sweet, tender crab meat if desired.
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