Grilled Crab with Courgette

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F (200°C), and lightly oil the grates to prevent sticking.

   Tip: A well-oiled grill prevents the delicate crab from tearing apart during cooking.

2. 2

   While the grill heats, prepare the herb oil by whisking together 4 tablespoons of olive oil, minced garlic, lemon juice, parsley, dill, lemon zest, and red pepper flakes in a small bowl. Season with a pinch of salt and pepper.

   Tip: Make this mixture at least 10 minutes ahead to allow the flavors to meld together.

3. 3

   Brush the courgette ribbons on both sides with the remaining 1 tablespoon of olive oil, then season generously with sea salt and black pepper.

   Tip: Don't over-season at this stage, as the herb oil will add additional flavor.

4. 4

   Place the courgette ribbons directly on the grill grates and cook for 3-4 minutes per side until they develop golden char marks and become tender but still hold their shape.

   Tip: Arrange them perpendicular to the grates to prevent them from falling through.

5. 5

   Transfer the grilled courgettes to a serving platter and tent loosely with foil to keep warm while you prepare the crab.

   Tip: null

6. 6

   Form the crab meat into 8 loose patties, being careful not to compress them too much. Lightly brush both sides with a thin coating of olive oil and season with a small pinch of salt and pepper.

   Tip: Loose, delicate patties will cook through faster and maintain a tender texture.

7. 7

   Grill the crab patties for 2-3 minutes per side over medium-high heat, just until they're heated through and develop light char marks. Handle them gently with a fish spatula.

   Tip: Crab meat is already cooked, so you're simply heating it through and adding char flavor.

8. 8

   Arrange the grilled crab patties on top of or alongside the courgette ribbons on the serving platter.

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9. 9

   Drizzle the warm herb oil generously over both the crab and courgette, and serve immediately while everything is hot.

   Tip: Save any remaining herb oil to drizzle at the table for extra flavor.