Grilled Crab with Cassava

Instructions

1. 1

   Preheat grill to medium-high heat (approximately 400°F). Pat crab halves dry with paper towels and brush lightly with olive oil on both sides.

   Tip: Drying the crabs helps them develop a better char and prevents sticking to the grill.

2. 2

   Toss cassava fries with 1 tablespoon olive oil, ½ teaspoon sea salt, and black pepper. Spread on a grill-safe basket or foil packet with holes punched through.

   Tip: Using a grill basket ensures even cooking and prevents fries from falling through the grates.

3. 3

   In a small saucepan over low heat, melt butter with minced garlic, stirring constantly for 2-3 minutes until fragrant but not browned. Stir in lime juice, remaining sea salt, and red chili flakes. Keep warm on the side of the grill.

   Tip: Infusing the butter with garlic creates a rich sauce—don't let it burn or it will become bitter.

4. 4

   Place crab halves on the grill with flesh side down. Grill for 5-6 minutes without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip too early—a good sear develops the flavor.

5. 5

   Flip crab halves carefully and grill the shell side for another 4-5 minutes. The meat should be opaque and white when fully cooked.

   Tip: Use tongs to flip to avoid breaking apart the delicate meat.

6. 6

   Place cassava fries on the grill in their basket for 12-15 minutes, shaking occasionally, until golden and crispy on the outside.

   Tip: Cassava takes longer than potatoes—test with a fork for tenderness inside.

7. 7

   Transfer grilled crab and cassava fries to serving plates. Drizzle warm garlic-lime butter generously over the crab meat.

   Tip: Pour the butter right over the warm crab so it seeps into the meat.

8. 8

   Garnish with fresh cilantro, lemon zest, and an extra pinch of red chili flakes. Serve immediately with lime wedges on the side.

   Tip: Fresh herbs add brightness and balance the richness of the butter sauce.