Grilled Crab with Rocket
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just half an hour. Grilled crab with rocket is incredibly simple to make yet feels elegant enough for guests. The sweetness of the crab pairs beautifully with peppery rocket, while fresh lemon and garlic bring everything to life. Rocket is packed with calcium and vitamin K, which are wonderful for bone health. Best of all, you need just a handful of ingredients and minimal cooking time. Trust me, once you try this, it'll become a regular in your rotation.
Ella x
Ingredients
- 8live crab claws(about 2 lb total)
- 4 tablespoonsbutter(softened)
- 4garlic cloves(minced)
- 946 mlfresh rocket(loosely packed)
- 2lemon(1 juiced, 1 sliced for garnish)
- 3 tablespoonsextra virgin olive oil
- 1 tablespoonwhite wine vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred chilli flakes
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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