Grilled Crab with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This grilled crab with watercress is one of my favorite summer dishes because it's ready in just half an hour from start to finish. Fresh watercress is wonderfully peppery and packed with vitamins and minerals, making it the perfect light companion to sweet, succulent crab. The beauty of this recipe is how simple it really is: you're just grilling the crab until it's tender, then tossing it with a garlicky, lemony watercress salad. It feels fancy enough for guests but honestly requires minimal effort, and the ingredients won't break the bank either.
Ella x
Ingredients
- 2live crabs(about 2 lbs each, cleaned and halved)
- 710 mlfresh watercress(packed)
- 4 tablespoonsunsalted butter(divided)
- 2lemon(zest and juice)
- 4garlic cloves(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 1 tablespoonred wine vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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