Grilled Crab with Garlic

Instructions

1. 1

   Freeze crabs for 15 minutes to humanely immobilize them, then quickly split each crab lengthwise with a sharp knife through the center, removing the top shell and gills.

   Tip: This method ensures the crabs are unconscious and minimizes suffering.

2. 2

   Rinse the crab halves under cold water and pat dry with paper towels. Brush the meat side generously with olive oil and season with salt and pepper.

3. 3

   Heat a large cast-iron skillet or grill to medium-high heat (around 400°F). Place the crab halves shell-side down on the hot surface and let them cook undisturbed for 4-5 minutes until shells begin to char slightly.

   Tip: The shell protects the delicate meat from drying out.

4. 4

   While crabs cook, melt butter in a small saucepan over medium heat and add minced garlic. Sauté for 2 minutes until fragrant but not browned, then add lemon juice, white wine, red pepper flakes, and half the parsley.

   Tip: Keep the heat moderate to prevent the garlic from burning.

5. 5

   Flip the crabs meat-side down and brush generously with the garlic butter mixture. Cook for another 5-6 minutes, basting occasionally with remaining garlic butter.

   Tip: The meat should turn opaque white and pull away easily from the shell when done.

6. 6

   Transfer crabs to serving plates, drizzle with any remaining garlic butter, and garnish with fresh parsley and additional lemon wedges.

   Tip: Serve immediately while the garlic butter is still warm and aromatic.