Grilled Crab with Rocket

Instructions

1. 1

   Pat the crab claws dry with paper towels and crack them slightly with the back of a knife to help heat penetrate during cooking.

   Tip: Slightly cracking the shells prevents them from bursting on the grill and allows the meat to cook evenly.

2. 2

   Mix softened butter with minced garlic, a pinch of salt, and red chilli flakes in a small bowl until well combined.

   Tip: Prepare the garlic butter ahead of time so it's ready to use when the crab comes off the grill.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using a charcoal grill, wait until coals are white-hot for the best searing.

4. 4

   Place crab claws directly on the grill and cook for 5-6 minutes per side, until the shells turn bright red and the meat is heated through.

   Tip: Don't move the claws around too much; let them develop a nice char for added flavor.

5. 5

   Transfer grilled crab claws to a warm plate and immediately brush generously with the garlic butter, allowing it to melt into the meat.

   Tip: The residual heat of the crab will melt the butter perfectly.

6. 6

   Whisk together the lemon juice, olive oil, white wine vinegar, salt, and black pepper to create a bright vinaigrette.

   Tip: Taste and adjust acidity to your preference with more lemon or vinegar.

7. 7

   Arrange fresh rocket on serving plates and drizzle lightly with the lemon vinaigrette, tossing gently to coat.

   Tip: Don't overdress the rocket; a light coating keeps it crisp and peppery.

8. 8

   Place grilled crab claws on top of the dressed rocket and garnish with fresh chopped parsley and lemon slices. Serve immediately while the crab is still warm.

   Tip: Serve with crusty bread or grilled flatbread to soak up the garlic butter.