Grilled Crab with Pea and Garlic Butter Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled crab with pea and garlic butter sauce is one of my favorite dishes to make when I want something impressive yet surprisingly simple. The beauty of this recipe is that it comes together in just 45 minutes total, making it perfect for weeknight dinners or entertaining guests without stress. Fresh peas are packed with plant based protein and fiber, so you're getting real nutrition alongside incredible flavor. The garlic butter sauce ties everything together beautifully, with bright lemon and white wine cutting through the richness. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 2live crabs(about 2 lbs each, cleaned and halved)
- 473 mlfresh peas(shelled or frozen)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonsolive oil
- 2shallots(finely diced)
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Pat the crab halves dry with paper towels and brush both sides lightly with olive oil. Season generously with salt and pepper, and set aside at room temperature for 10 minutes.
Tip: Patting dry helps achieve a better char on the grill and prevents sticking.
- 2
Preheat your grill to medium-high heat (around 400°F). Clean the grates thoroughly and lightly oil them to prevent sticking.
Tip: A clean grill is essential for even cooking and good grill marks.
- 3
In a small saucepan, melt butter over medium heat. Add minced garlic and diced shallots, sautéing for 2-3 minutes until fragrant and softened. Pour in white wine and lemon juice, then add fresh thyme sprigs and simmer for 3 minutes.
Tip: Don't brown the garlic; keep the heat moderate for a delicate, aromatic sauce.
- 4
Place the crab halves shell-side up on the grill. Cook for 5-6 minutes without moving them, allowing the meat to develop a slight char.
Tip: Resist the urge to flip too early; let the crab develop color and flavor.
- 5
Flip the crabs and brush the meat side generously with the garlic butter sauce. Continue grilling for another 4-5 minutes, basting once more halfway through.
Tip: The meat should be opaque and slightly firm when pressed gently.
- 6
Meanwhile, in a separate skillet over medium heat, warm 2 tablespoons of the remaining garlic butter sauce and add the fresh peas. Season with salt and pepper, and cook for 3-4 minutes until heated through and tender but still vibrant green.
Tip: Add peas toward the end so they maintain their bright color and crisp texture.
- 7
Remove the grilled crab from the heat and transfer to a serving platter. Strain the remaining sauce to remove thyme sprigs and shallot pieces, then drizzle over the crab.
Tip: Straining creates a refined, smooth sauce for plating.
- 8
Spoon the warm peas over and around the crab pieces, garnish with fresh chopped parsley, and serve immediately while hot.
Tip: Serve with crusty bread to soak up the delicious garlic butter sauce.
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