Grilled Crab with Carrot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Grilled crab with carrot is a beautiful combination where sweet roasted carrots perfectly complement the briny tenderness of the crab legs. The garlic butter sauce ties everything together beautifully, and carrots are packed with beta carotene, which is wonderful for your eyes and overall health. What I love most is how simple it really is once you get everything prepped. It's elegant enough for guests but easy enough for any Tuesday night.
Ella x
Ingredients
- 1 kgcrab legs(thawed if frozen)
- ¾ kgcarrots(peeled and cut into 3-inch batons)
- 6 tablespoonsbutter(divided)
- 3 tablespoonslemon juice(fresh)
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 1 tablespoonhoney
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 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
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
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
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
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
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
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.
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