Grilled Crab with Carrot

Instructions

1. 1

   Pat the crab legs dry with paper towels and brush lightly with olive oil. Season with salt, pepper, and smoked paprika.

   Tip: Dry crab legs will grill better and develop a nicer exterior.

2. 2

   Toss carrot batons with 2 tablespoons of butter, salt, pepper, and half of the minced garlic. Spread on a piece of foil.

   Tip: Keep carrots in a foil packet to prevent them from drying out on the grill.

3. 3

   Preheat grill to medium-high heat (around 400°F). Place carrot foil packet on one side of the grill rack.

   Tip: Indirect heat will allow carrots to roast evenly without burning.

4. 4

   Once carrots have been cooking for 8 minutes, place crab legs directly on the grill grates. Grill for 6-8 minutes per side until the shells turn bright red-orange.

   Tip: Crab legs cook quickly; avoid overcooking or the meat will become rubbery.

5. 5

   In a small saucepan over medium heat, melt remaining 4 tablespoons of butter with the remaining garlic, thyme, honey, and lemon juice. Simmer for 2-3 minutes until fragrant and combined.

   Tip: Make this sauce while the crab is finishing on the grill.

6. 6

   Transfer grilled crab legs and roasted carrots to a serving platter. Pour the citrus butter sauce over both components.

   Tip: Arrange crab and carrots for an attractive presentation.

7. 7

   Garnish with additional fresh thyme and lemon wedges. Serve immediately while hot.

   Tip: Provide small forks or picks for extracting crab meat from the legs.