Fire-Roasted Blue Crabs Recipe
While an old-fashioned crab boil, steam, or Low Country boil are the traditional methods of cooking blue crabs, they aren't the only way. Grilling up steaks, burgers, or sausages? Clean a few crabs and toss them on the cooking grate.
You can grill blue crabs over hardwood, charcoal, or even on a gas grill with a small foil packet of wood chips for a little smoke. They don't take long, five to 10 minutes per side, depending on the heat of the fire and the size of the crab. Once the shells are bright red all over, the crab is probably ready.
Start the crab with the cleaned side down so that, once flipped, the body cavity makes a small well to hold spice and a drizzle of beer or water to steam.
2-3 blue crabs per person (or more if you are feeding a hungry crowd)
16 ounces of your favorite beer
Keep your blue crabs on ice until you are ready to clean and cook them.
Pick the crab as normal, removing the meat from the claws and body at the table. Since the grilling process makes the shell brittle, very little pressure is needed to break even heavy claw shell. Serve with melted butter for dipping.