Grilled Crab with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about grilling crab legs with edamame, and honestly, this dish comes together faster than you'd think. The whole meal takes just 45 minutes from start to finish, making it perfect for weeknight dinners or impressing guests without spending hours in the kitchen. I love how the sweet, buttery crab pairs with those tender edamame, which are packed with plant based protein and fiber. A simple garlic and ginger butter with a touch of sesame oil brings everything together beautifully. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 1 kgcrab legs(thawed if frozen)
- 473 mlfresh edamame(shelled)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 3 tablespoonssesame oil
- 2 tablespoonssoy sauce
- 3 tablespoonsfresh lemon juice
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- 1 tablespoonfresh ginger(minced)
- 3green onions(sliced thin)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. Pat the crab legs dry with paper towels to ensure they grill evenly without excess moisture.
Tip: Dry crab legs will develop better color and texture when grilled.
- 2
In a small saucepan, melt the butter over low heat. Add minced garlic and cook for 1-2 minutes until fragrant, then stir in fresh ginger and remove from heat. Mix in 1 tablespoon of sesame oil and the lemon juice.
Tip: Don't brown the garlic—keep the heat low to preserve its delicate flavor.
- 3
Bring a large pot of salted water to a boil. Add the shelled edamame and cook for 4-5 minutes until tender but still slightly firm. Drain well and transfer to a mixing bowl.
Tip: Fresh edamame cooks quickly; don't overcook or they'll become mushy.
- 4
Toss the drained edamame with the remaining 2 tablespoons of sesame oil, soy sauce, sea salt, black pepper, and red pepper flakes if using. Set aside and keep warm.
- 5
Place crab legs directly on the grill grates and brush generously with the garlic-butter mixture. Grill for 5-6 minutes on the first side without moving them.
Tip: Let the crab develop a light char for enhanced flavor.
- 6
Flip the crab legs carefully using tongs, brush again with the garlic butter, and grill for another 5-6 minutes until the shells turn bright red-orange and the meat is heated through.
Tip: Don't skip the second brushing—it adds incredible depth of flavor.
- 7
Remove the crab legs from the grill and arrange on a serving platter alongside the warm edamame mixture. Sprinkle the sliced green onions over both components.
- 8
Drizzle any remaining garlic butter over the crab legs and serve immediately with extra lemon wedges on the side for squeezing.
Tip: Serve immediately while the crab is still hot and the butter is fragrant.
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