Grilled Crab with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but don't want to spend all evening in the kitchen. Sweet, peppery radishes pair beautifully with tender grilled crab claws, and the whole meal comes together in just 45 minutes. The radishes are packed with vitamin C and antioxidants, so you're getting something truly nourishing along with incredible flavor. What I love most is how simple this actually is to pull off. Once your grill is hot, you're just a quick 25 minutes away from a restaurant quality dinner. It's the kind of meal that feels fancy enough for guests but easy enough for a weeknight treat.
Ella x
Ingredients
- 1 kglive crab claws(cleaned and split lengthwise)
- ¾ kgradishes(halved lengthwise)
- 6 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh lemon juice
- 4 clovesfresh garlic(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsextra virgin olive oil
- ¼ teaspoonsmoked paprika
- ⅛ teaspoonred pepper flakes
Detail level
Instructions
- 1
Prepare a compound butter by mixing softened butter with minced garlic, fresh lemon juice, chopped parsley, thyme, paprika, and red pepper flakes in a small bowl. Season with salt and pepper, then set aside.
Tip: Make the herb butter ahead of time and refrigerate for easier handling on the grill.
- 2
Pat the crab claws dry with paper towels and brush lightly with olive oil. Season both sides generously with sea salt and black pepper.
Tip: Dry crab ensures better caramelization and prevents steaming on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F) and oil the grill grates well to prevent sticking.
- 4
Toss the halved radishes with remaining olive oil, salt, and pepper. Arrange them cut-side down on the hottest part of the grill.
Tip: Radishes grill best when cut flat side down for even caramelization.
- 5
Place crab claws on medium heat zone of the grill, shell-side down first. Grill for 4-5 minutes until the shell begins to char slightly.
Tip: Don't move the crab too early; let it develop a flavorful crust.
- 6
Flip the crab claws and continue grilling for another 4-5 minutes until the meat is opaque and just cooked through.
Tip: Be careful not to overcook; crab continues cooking slightly after removal from heat.
- 7
Check radishes for tenderness and char marks, flipping and grilling for 3-4 additional minutes if needed until caramelized and fork-tender.
- 8
Transfer grilled crab and radishes to a serving platter. Immediately top the hot crab claws with spoonfuls of the herb butter, allowing it to melt over the meat.
Tip: The residual heat will melt the compound butter beautifully over the crab.
- 9
Serve immediately while hot, drizzling any remaining melted butter from the platter over both the crab and radishes.
Tip: Pair with crusty bread to soak up the delicious herb butter.
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