Grilled Crab with Plantain

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the crab halves dry with paper towels to remove excess moisture.

   Tip: Dry crabs will grill better and develop a nice caramelized exterior.

2. 2

   In a small bowl, combine softened butter, minced garlic, lime juice, chopped cilantro, sea salt, and black pepper. Mix until well incorporated and set aside.

   Tip: Prepare the compound butter while the grill heats up.

3. 3

   Brush the plantain slices lightly with 2 tablespoons of olive oil on both sides, then season with salt, pepper, and smoked paprika.

   Tip: Don't over-oil the plantains or they'll become greasy rather than crispy.

4. 4

   Place the plantain slices directly on the grill grates and cook for 3-4 minutes per side until golden brown with light char marks. Transfer to a serving platter.

   Tip: Work in batches if needed to avoid overcrowding the grill.

5. 5

   Rub the crab halves with remaining olive oil and sprinkle generously with sea salt, black pepper, smoked paprika, and red pepper flakes on both the shell and flesh sides.

   Tip: Season just before grilling to prevent the seasonings from burning.

6. 6

   Place the crab halves shell-side down on the grill and cook for 6-7 minutes without moving them. Flip carefully and cook for another 5-6 minutes until the meat is opaque and cooked through.

   Tip: Avoid flipping too early; let them develop a nice crust first.

7. 7

   Transfer the grilled crabs to the platter with the plantains. Top each crab with a generous dollop of the cilantro-lime butter while still warm.

   Tip: The butter will melt beautifully over the hot crab meat.

8. 8

   Garnish the entire dish with fresh lime wedges and additional cilantro. Serve immediately while everything is still hot.

   Tip: Serve with extra compound butter on the side for dipping the plantains.