Crabs on the Grill
Use Dungeness, snow crab clusters, or dressed blue crabs in this recipe.
A very hot fire guarantees that the crabs will cook quickly. Put a stick of butter in an ovenproof dish right on the grill so you'll have melted butter for dipping.
Excerpted from The Church Ladies' Celestial Suppers and Sensible Advice by Brenda Rhodes Miller. Copyright © 2004. Reprinted by permission of HP Books.
| 12 sprigs fresh thyme
2 cups olive oil 3 cloves garlic, crushed 5 pounds crab in the shell 1/2 cup (1 stick) butter   |
Chop 6 sprigs of the thyme. Combine the olive oil, chopped thyme, and
garlic
in a large bowl. Add the crabs to the bowl and rub the olive oil
mixture
into the shells and meat. Stick the remaining sprigs of thyme into the
crabs. Put the butter in a heatproof pan and set on a hot grill to
melt.
Add the crabs to the grill and cook 4 to 5 minutes, basting with the
melted
butter, until their shells turn red. Lower the grill temperature to
medium-low,
turn the crabs over, and baste again with the butter. Close the grill
lid
and cook 2 to 3 minutes or until the shells are slightly charred. Serve
with mallets,
cocktail
forks, and crackers
to get the meat from the shell. Use the remaining melted butter as a
dipping
sauce.
-- Jay Cooper.
|
The Church Ladies' Celestial Suppers and Sensible Advice