Grilled Crab with Cauliflower

Instructions

1. 1

   Place live crabs in the freezer for 15 minutes to make them less active, then split them in half lengthwise with a sharp knife. Clean out the gills and intestinal tract under cold running water.

   Tip: Freezing the crabs humanely makes handling them easier and safer.

2. 2

   Pat the cauliflower steaks dry with paper towels and brush both sides generously with olive oil. Season with half the salt and black pepper on both sides.

   Tip: Drying the cauliflower helps it develop a better char on the grill.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Place a grill mat or aluminum foil on the grates to prevent sticking.

   Tip: A grill mat prevents smaller pieces from falling through the grates.

4. 4

   Brush the cut side of the crabs with 2 tablespoons of melted butter and season with remaining salt and pepper. Place crab halves cut-side down on the grill.

   Tip: The cut side should make direct contact with the grill for best flavor.

5. 5

   Grill the crab halves for 5-6 minutes until the meat turns opaque and the shell begins to char slightly. Flip carefully and cook the shell side for another 4-5 minutes.

   Tip: The meat will become firm and sweet when fully cooked; avoid overcooking which can dry it out.

6. 6

   Arrange the cauliflower steaks on the grill alongside the crabs for the last 8-10 minutes of cooking, turning once halfway through until golden and tender.

   Tip: Cauliflower is done when fork-tender and lightly charred on both sides.

7. 7

   While everything grills, melt the remaining 4 tablespoons of butter in a small saucepan over low heat. Add the minced garlic and red pepper flakes, cooking gently for 2-3 minutes until fragrant but not browned.

   Tip: Infusing the butter with garlic creates a rich sauce that complements both the crab and cauliflower.

8. 8

   Remove the garlic butter from heat and stir in the fresh lemon juice and chopped parsley. Taste and adjust seasonings as needed.

   Tip: Add the lemon juice off heat to preserve its brightness and prevent the acid from cooking off the volatile aromas.

9. 9

   Transfer the grilled crab halves and cauliflower steaks to a serving platter. Drizzle generously with the warm garlic-lemon butter sauce.

10. 10

    Serve immediately while still hot, with extra lemon wedges on the side for guests to add more citrus as desired.

    Tip: Fresh lemon brightens the rich flavors of the crab and butter beautifully.