Barbecue spider crab
“When spider crab are grilled over hot coals, the smokiness adds so much flavour to the delicately sweet meat. Try and get hold of a large male crab as this will have meatier claws, and will feed two,” says Marcus Bawdon, food’s barbecue blogger.
Read Marcus’ blog for more spider crab advice and lots more pictures.
- If you’ve got a live spider crab, put it in the freezer for a couple of hours. To make sure it’s dead, wiggle a flat head screwdriver between its eyes.
- Place the crab over the red hot coals on the barbecue.
- Meanwhile, prepare the flavoured butter by combining the melted butter with chilli, garlic, coriander and lime.
- Brush the butter onto the crab and cook for 5-6 minutes, continually brushing the legs.
- Once cooked, remove the crab from the barbecue and break off the legs and claws.
- Using a sharp knife, split the underside of the crab in half.
- Remove and discard the dead men’s fingers.
- Brush the crab with more butter, add a slice of lime and crack open the legs and claws with the back of a knife.
- Serve with crisp salad leaves and a crisp white wine.