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
Blue Crab

Crab Crackers

     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


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