Grilled Crab with Turnip and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.