Grilled Crab with Cucumber

Instructions

1. 1

   Prepare the cucumber salsa by combining diced cucumber, minced red onion, chopped cilantro, and lime juice in a small bowl. Season with a pinch of salt and pepper, then refrigerate until ready to serve.

   Tip: Make the salsa 30 minutes ahead to allow flavors to meld together.

2. 2

   Pat the crab legs dry with paper towels and brush all sides lightly with olive oil. Season generously with salt and black pepper.

   Tip: Dry crab legs will grill better and develop a better crust.

3. 3

   Heat your grill to medium-high heat (around 400°F). Allow it to preheat for 5 minutes.

   Tip: Oil your grill grates to prevent sticking.

4. 4

   Place crab legs directly on the grill grates and cook for 5-6 minutes per side, rotating halfway through. The shells should turn bright red and develop light char marks.

   Tip: Don't move the crab too much while cooking to achieve nice grill marks.

5. 5

   While the crab cooks, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

   Tip: Watch the garlic carefully to avoid burning it.

6. 6

   Remove the saucepan from heat and stir in lemon juice, lemon zest, and red chili flakes. Mix until well combined.

   Tip: Adding citrus off the heat prevents the flavor from becoming bitter.

7. 7

   Transfer the grilled crab legs to a serving platter. Spoon the cucumber salsa over the top of each portion.

   Tip: Arrange the crab legs attractively for a restaurant-quality presentation.

8. 8

   Drizzle the warm lemon butter sauce over each serving and serve immediately while the crab is still hot.

   Tip: Provide small forks or picks for guests to extract the meat from the shells.