Crab comes in a variety of shapes and sizes. The most important difference is between hard and softshell. Softshell crabs can be cleaned and grilled directly. They will be done when the leg meat is opaque. It usually takes about 10 minutes on a medium hot grill flipping once. Hard shell or live crabs need to be similarly cleaned. The best way to prepare live crabs is to first throw them head first into boiling water. To clean a crab, flip it over and pull the triangular tab from the bell and lift off the shell. Clean out the entrails and gills. Wash and drain. Grill shell off. You can replace the shell (thoroughly cleaned of course) after cooking.
Crayfish come in about 400 varieties. These small lobster like creatures are a delicious treat grilled. Throw live crayfish into boiling water headfirst. Remove and cut in half lengthwise, right down the middle. Start at the head with a sharp knife and cut through to the tail. Remove the intestinal track (it looks like a thin vein running the length of the crayfish) and the sandy sac just behind the eyes. Crack the claws and rinse completely. To grill, place the cut side up on the grill. Baste with melted butter or other marinade. Turn when the shell turns bright red and complete cooking. The meat will turn white. It's important to remove when just done. It's best to use an instant read thermometer. The temperature of the meat should reach 165oF. Test in at least two places.
Lobsters are prepared in much the same way as crayfish. Because of the larger size, lobster will take a little longer to cook but should be done in about 10 to 15 minutes. Place halved lobsters shell side down until the entire shell is bright red. Turn and continue cooking until meat is white and the meat reaches a temperature of 165oF.
Prawns and Shrimp are very similar but are different. Many people believe that any large shrimp is a prawn. In fact most stores sell them this way. A prawn is actually very similar to a tiny Maine lobster having claws and similar body structure. However because of the similar sizes you grill prawns and shrimp in much the same way. To get the grill flavor on shrimp and prawns you need to remove the shells (and devein while your at it). Very large shrimp or prawns can go right on the grill but you will want to tread smaller ones onto skewers. These cook fast on a hot grill so keep a close eye on them. When the skin turns pink on the down side flip and continue until they are uniformly pink. Remove and serve. This is another dish that you want to take straight from the grill to the plate.
