Grilled Crab with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in under an hour with minimal fuss. Fresh crab meat paired with grilled courgettes is light, elegant, and surprisingly simple to pull off at home. Courgettes are packed with vitamins and fiber while being incredibly low in calories, making this dish as nutritious as it is delicious. The beauty of this recipe is that you need just a handful of quality ingredients and basic grilling skills to create something that tastes restaurant worthy. Garlic, fresh herbs, and a squeeze of lemon juice transform both the crab and vegetables into something truly special.
Ella x
Ingredients
- ½ kgfresh crab meat(lump crab, picked clean)
- 4 mediumcourgettes(sliced lengthwise into thin ribbons)
- 5 tablespoonsextra virgin olive oil(divided)
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
Transfer the grilled courgettes to a serving platter and tent loosely with foil to keep warm while you prepare the crab.
Tip: null
- 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
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
Arrange the grilled crab patties on top of or alongside the courgette ribbons on the serving platter.
Tip: null
- 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.
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