Grilled Crab with Turnip and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes to make when I want something special but don't have hours to spend in the kitchen. Fresh crab paired with sweet roasted turnips and a silky lemon butter sauce comes together in under an hour, making it perfect for impressing guests without the stress. Turnips are wonderfully low in calories while being packed with vitamin C, so you get a light yet satisfying meal. The best part? Everything cooks simultaneously, so minimal prep and cleanup means more time enjoying good food with the people you love.
Ella x
Ingredients
- 2live crabs(about 2 lbs total, cleaned and halved)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 6 tablespoonsbutter(divided)
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 sprigsfresh thyme
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 2 tablespoonsolive oil
- 1 teaspoonlemon zest
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the crab halves dry with paper towels and brush lightly with olive oil.
Tip: Drying the crab helps it develop better char marks on the grill.
- 2
Toss the turnip wedges in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread them on a grill-safe baking sheet or cast iron skillet.
Tip: Turnips take longer to cook than crab, so starting them first ensures everything finishes together.
- 3
Place the turnips on the grill grate or set the skillet on the grill. Cook for 15-18 minutes, stirring occasionally, until golden and fork-tender.
- 4
Meanwhile, melt 3 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and fresh thyme, cooking for 2-3 minutes until fragrant but not browned.
- 5
Stir the lemon juice into the garlic butter mixture and season with a pinch of salt and pepper. Remove from heat and set aside.
Tip: Make this sauce while the turnips cook so it's ready when the crab finishes.
- 6
Once turnips are nearly tender, place the crab halves directly on the grill grates, shell-side down. Season generously with salt and pepper.
- 7
Grill the crab for 8-10 minutes without moving it, allowing the shells to char slightly. The meat should be opaque and firm when done.
Tip: Resist the urge to flip or move the crab frequently—this helps develop a flavorful crust.
- 8
Transfer the crab and turnips to a serving platter. Drizzle the lemon butter sauce over both, sprinkle with lemon zest and fresh parsley, and serve immediately.
Tip: For extra richness, add a small piece of fresh butter directly onto the hot crab meat to let it melt.
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