Grilled Crab with Watercress

Instructions

1. 1

   Pat the crab halves dry with paper towels and brush both sides with 1 tablespoon of melted butter. Season generously with sea salt and black pepper.

   Tip: Drying the crabs ensures better browning and caramelization on the grill.

2. 2

   Heat a grill or grill pan to medium-high heat. Once hot, place crab halves shell-side down and grill for 5-6 minutes until the shells char slightly.

   Tip: Don't move the crabs around too much; let them develop a nice golden crust.

3. 3

   Flip the crabs and grill the meat side for another 4-5 minutes until the flesh is opaque and cooked through.

   Tip: The meat should easily separate from the shell when fully cooked.

4. 4

   While the crabs finish cooking, melt 2 tablespoons of butter in a small pan over medium heat. Add sliced garlic and cook for 2-3 minutes until golden and fragrant, stirring frequently.

   Tip: Watch the garlic carefully to prevent burning, which will make it bitter.

5. 5

   Remove the garlic butter from heat and stir in lemon zest, lemon juice, and red pepper flakes. Season with a pinch of salt and set aside.

   Tip: Keep the citrus butter warm but not hot to preserve the fresh lemon flavor.

6. 6

   In a bowl, toss fresh watercress with olive oil, red wine vinegar, remaining salt, and black pepper until lightly dressed.

   Tip: Don't overdress the watercress or it will wilt; gentle tossing is key.

7. 7

   Transfer grilled crabs to serving plates and drizzle with the warm citrus garlic butter and its crispy garlic chips.

   Tip: Work quickly to serve while the crabs are still hot and steaming.

8. 8

   Top each crab portion with a generous handful of peppery watercress salad and garnish with fresh thyme sprigs. Serve immediately with extra lemon wedges on the side.

   Tip: The warm crab against the cool, peppery watercress creates a beautiful contrast of temperatures and flavors.