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Grilled Crabs, Why not?

Swine Spectator

Swine Spectator

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I've had this thought in my head that I wanted to try to grill crabs. I've never seen it done, but why not?

We normally get crabs by the hamper for parties, but that is not the time to experiment. So I'm at the grocery store and they had live crabs for sale, by the each. They were a bit small, but I went ahead and bought 6:

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I cleaned them and removed the "dead man's fingers". Then I stuck a rectangle of chilled butter in the cavity. I seasoned them with BBQ rub and topped with a little chopped cilantro:

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On to the waiting grill:

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I let them go until the butter was melted and bubbly:

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Here's the money shot:

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Notes: These were farking DELICIOUS! :shock: They were also very messy. Next time, I'll look for bigger crabs and I may put them in a pan to catch the butter and juices for dipping.

David
The Swine Spectator
 
I"ve seen some Asian friends do this, and after explanation they said it was very common. They were catching crab off the seawall and putting them directly on the hot grill. It looked awesome, but I get stuck in the rut of throwing them in a pot with Old Bay.

Maybe I"ll try the grill now - It never occurred to me to remove the top shell first... doh!

RMR
 
We do them all the time pretty much like that. Very good stuff for sure. Probably my favorite way to eat blue crab.
 
Never cooked them right on the grill. Just used it to rewarm them
The next day. Steaming 21 minutes covered in old bay is all I know.
And all ive ever needed, really. Can you share temp and time? Getting curious
now.
 
I had a medium fire (one chimney full of KBB) and cooked them until the butter started bubbling (~15-20 minutes).
 
It really doesn't take long. We normally break the claws off and boil them however.

Deep fried is a very good way to go too. An old school seafood restaurant from Sabine Pass, TX, Sartins used to be famous for their BBQ crabs, which were actually deep fried with a special seasoning. They were awesome!! Fiesta Seasoning makes a BBQ crab seasoning that is similar to what Sartins used to use. Very good stuff

http://www.bluecrab.info/bbqcrabs.html
 
Very, Very, jealous plus by the hamper full!!:tsk:
Looks incredible!:hungry:
When you speak of "blue" are they molting (soft shell)?
We see soft shells at our local specialty market around May for a week or so, last time they were actually still alive. Otherwise finding anything other than lobster not much live seafood around here...

"Dead man's fingers = gills??

How do I get a hamper full?? :biggrin1:
 
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Looks great. The survival shows always cook them on a stick like a hot dog on a campfire and they look pretty decent. Your way looks awesome!
 
gonna have to give this a try over the weekend. Planning on a crabbing trip, but depends on the damn rain.
 
Homey, you know I'm gonna have to do this.....been doing a lot of oysters lately and this will be a good change up. Thanks for sharing.
 
They look and sound Great I love those things I like to take a fresh tomato wedge and scrape the seasoning off the shell and then eat. TYry it You will like it
 
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