Grilled Crab with Fennel

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the crab halves dry with paper towels and brush the cut sides generously with olive oil.

   Tip: Dry crabs will caramelize better and won't stick to the grill grates.

2. 2

   Toss the fennel wedges with 2 tablespoons of butter, salt, and pepper. Set aside on a separate grill zone or plate.

   Tip: Keep fennel separate initially so you can control when each component cooks.

3. 3

   Place crab halves cut-side down on the grill and cook for 8-10 minutes until the shells turn bright red and the meat is opaque.

   Tip: Avoid flipping too early; let them develop a nice sear for deeper flavor.

4. 4

   While crabs cook, melt 4 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

   Tip: Don't let garlic brown or it will become bitter.

5. 5

   Add fresh thyme, tarragon, and lemon juice to the garlic butter. Season with a pinch of salt and pepper. Keep warm on the cooler side of the grill.

   Tip: This herb butter is best used warm, so make it closer to serving time.

6. 6

   About 5 minutes before the crabs finish, add fennel wedges to the grill in a separate area. Cook for 6-8 minutes, turning occasionally, until caramelized and tender.

   Tip: Fennel should have golden-brown edges and a slightly softened center.

7. 7

   Transfer grilled crab halves to a serving platter and arrange caramelized fennel wedges around them.

   Tip: Keep crabs warm by tenting loosely with foil if not serving immediately.

8. 8

   Drizzle the warm herb butter over the crab meat and fennel. Garnish with fresh fennel fronds and serve immediately with lemon wedges on the side.

   Tip: Squeeze fresh lemon juice over everything just before eating for maximum brightness.