You probably don't think of grilling things like crabs but the combination of the high direct heat with the flavor of the grill makes this one of the best ways to cook most any kind of shellfish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
- 2 large Dungeness crabs (live)
- 1/4 cup white wine vinegar
- 2 1/2 teaspoons sugar
- 2 tablespoons olive oil
- 1 tablespoon ginger minced
- 1 jalapeno chili, minced with the seeds removed
- 1 tablespoon cilantro minced
- 1 medium tomato, chopped
Mix vinegar, oil, ginger, jalapeno, garlic cilantro and tomato in a bowl. Bring a large pot of water to a boil. Drop crabs, one at a time, head first into boiling water. Boil, then reduce heat and let simmer for 5 minutes. Remove crabs from water. Pull of triangular tab from belly. Lift off the shell. Clean entrails and gills from crab and wash and drain. Place on preheated grill. Cook with lid closed, brushing with mixture occasionally. Turn over half way through grilling. Crabs are done when the meat in the leg is opaque. About 10 minutes. Place on serving dish and spoon remaining mixture over crabs. You can replace the shells before serving if you wish.
If the thought of live crabs is too much for you buy frozen crabs.