Grilled Crab with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is my go to dinner when I want something impressive but don't have all evening to spend cooking. Fresh crab legs paired with crispy grilled daikon radish create an unexpectedly delicious combination that comes together in under an hour. The daikon is packed with vitamin C and aids digestion, making this dish as nourishing as it is flavorful. A ginger and garlic butter with bright lime juice ties everything together beautifully. Best part? You probably have most of these ingredients already, and the whole meal takes just 45 minutes from start to finish. Trust me, your guests will think you spent way more effort than you actually did.
Ella x
Ingredients
- 1 kgcrab legs(thawed if frozen)
- 1 mediumdaikon radish(julienned)
- 4 tbspunsalted butter(melted)
- 2 tbspfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tbsplime juice
- 2 tbspsoy sauce
- 1 tbsphoney
- ½ tspred chili flakes
- 2green onions(sliced)
- 1 tbspsesame oil
- 1 tspsalt(or to taste)
- ½ tspblack pepper
- 59 mlcilantro(fresh)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the crab legs dry with paper towels and brush lightly with melted butter.
Tip: Dry crab legs will char better and won't stick to the grill grates.
- 2
In a small bowl, whisk together melted butter, minced ginger, garlic, lime juice, soy sauce, honey, and red chili flakes to create the glaze. Set aside.
Tip: Make the glaze while the grill is preheating to save time.
- 3
Toss the julienned daikon radish in a separate bowl with sesame oil, salt, and black pepper. Set the daikon slaw aside.
Tip: The daikon will release its own juices and become slightly tender as it sits.
- 4
Place the crab legs directly on the grill grates and cook for 4-5 minutes on the first side without moving them, allowing them to develop a light char.
Tip: Resist the urge to flip too early; let them sit to develop caramelization.
- 5
Flip the crab legs carefully and brush generously with the ginger-citrus glaze. Continue cooking for another 4-5 minutes until the legs are heated through and the glaze caramelizes slightly.
Tip: Apply the glaze during the last minute of cooking to prevent burning.
- 6
Transfer the grilled crab legs to a serving platter and drizzle with any remaining glaze.
- 7
Top the crab legs with the prepared daikon slaw, then garnish with sliced green onions and fresh cilantro.
Tip: The cool, crisp slaw provides a wonderful contrast to the warm grilled crab.
- 8
Serve immediately with extra lime wedges on the side and additional sesame oil for drizzling if desired.
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