BBQ 101: Grilling Blue Crabs

Steaming is the classic way to cook blue crabs, but grilling them unlocks a whole new level of flavor. Grilling infuses the sweet, delicate meat with a fantastic smoky essence that you just can't get from a steamer pot. If you've never tried it, don't be intimidated. With a little preparation and these easy-to-follow steps, you can master the art of grilling blue crabs for a delicious, buttery, and unforgettable meal.

Ingredients You'll Need

• Fresh Blue Crabs: The fresher, the better.
• Old Bay Seasoning: A non-negotiable for authentic flavor.
• Salted Butter: Two sticks for the garlic butter baste.
• Garlic: A few cloves, freshly minced.
• Seasoning: Salt, black pepper, and a pinch of crushed red pepper for a little heat.
• Butter-flavored Cooking Spray: Like Pam, for preventing sticking.

Step 1: Prepare the Garlic Butter Baste

This seasoned butter is the key to moist, flavorful grilled crabs. It’s best to prepare it right before you start grilling.

1. In a small saucepan on your stove or grill's side burner, melt two sticks of salted butter over low heat.
2. Add the minced garlic, a pinch of salt and black pepper, and a small amount of crushed red pepper.
3. Stir in a generous amount of Old Bay seasoning. Don't worry if the Old Bay settles to the bottom—this is actually what you want.
4. Once melted and combined, place the saucepan conveniently near your grill with a basting brush ready to go.

Step 2: The Grilling Process

1. Prep the Grill: Lay a double layer of heavy-duty aluminum foil on one side of your grill grates. Spray the foil generously with butter-flavored cooking spray to prevent the crabs from sticking.
2. Arrange the Crabs: Place the crabs directly on the foil, shell-side down. Make sure they are in a single layer, not overlapping or hanging off the foil. A standard grill rack can typically hold about eight medium-to-large crabs.
3. Heat the Grill: Fire up your grill, aiming for a consistent low-to-medium heat, around 350°F. You are gently roasting the crabs, not searing them.
4. First Baste: Dip your brush into the garlic butter mixture. The goal is to pick up the concentrated Old Bay seasoning from the bottom of the pan. "Paint" the inside of each crab's body cavity with the mixture. Apply a light coating to the top shell as well.
5. First Cook (6 Minutes): Close the grill lid and cook for about six minutes. Keep a close eye on the grill to ensure the butter isn't dripping excessively, which can cause flare-ups.
6. Flip and Rotate: After six minutes, open the lid. The crabs should be turning orange. You’ll notice some crabs are cooking faster than others; this is your chance to rotate them, moving the less-cooked ones to hotter spots on the grill. Flip the crabs over so they are now shell-side up.
7. Second Cook (6 Minutes): Close the lid and cook for another six minutes.
8. Final Baste and Finish: Open the grill and flip the crabs one last time so they are shell-side down again. The legs and bottom shell should be a bright orange/white with almost no blue color remaining. Give the body cavity one last, light coating of the garlic butter mixture. Close the lid and cook for a final one to two minutes.

The Perfect Result and Serving

The finished crabs should be a vibrant orange with slight charring on the tips of their legs. The meat, when cooked correctly, will be firm, sweet, and moist, with a hint of garlic and smoke. It should not stick to the shell.

• Troubleshooting: If the meat is sticking, your heat was likely too high or you cooked them a minute too long. If it's mushy, they could use another minute or two on the grill.

Transfer the hot crabs to a large bowl and give them one final, generous sprinkle of Old Bay. While these crabs are okay refrigerated, they are truly at their best when served immediately—hot, juicy, and full of flavor.

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