Grilled Crab with Radish

Instructions

1. 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. 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. 3

   Preheat your grill to medium-high heat (around 400°F) and oil the grill grates well to prevent sticking.

4. 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. 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. 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. 7

   Check radishes for tenderness and char marks, flipping and grilling for 3-4 additional minutes if needed until caramelized and fork-tender.

8. 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. 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.