Grilled Crab with Pak Choi

Instructions

1. 1

   Prepare the crabs by placing them in the freezer for 15 minutes to stun them, then split each crab in half lengthwise. Brush the crab meat with 2 tablespoons of olive oil and season with sea salt and black pepper.

   Tip: Chilling the crabs makes handling safer and more humane.

2. 2

   Preheat your grill to medium-high heat, aiming for about 400°F. Lightly oil the grill grates with a paper towel and oil to prevent sticking.

3. 3

   Place the crab halves flesh-side down on the grill and cook for 7-8 minutes until the meat becomes opaque and develops golden char marks. Avoid moving them to achieve a nice sear.

   Tip: Look for the meat to turn from translucent to white as your doneness indicator.

4. 4

   While the crabs cook, combine the minced garlic, remaining 3 tablespoons olive oil, butter, and red chili in a small pan over low heat for 3 minutes until fragrant. Remove from heat and stir in soy sauce and lemon juice.

   Tip: Keep the heat low to infuse flavor without burning the garlic.

5. 5

   Arrange the pak choi halves on the grill alongside the crabs, brush lightly with the garlic-butter mixture, and grill for 4-5 minutes until the leaves are tender with light char and the stems are softened.

   Tip: Pak choi cooks quickly, so watch it carefully to avoid overcooking.

6. 6

   Remove the crabs and pak choi from the grill and transfer to a serving platter. Drizzle the remaining garlic-butter sauce over both the crab meat and pak choi.

7. 7

   Garnish with additional sliced red chili and a squeeze of fresh lemon juice before serving immediately while still warm.

   Tip: Serve with crusty bread to soak up the delicious pan juices.