BBQ Crab

BBQ crab is delicious on its own, but in this recipe we’ve blended the crab meat with a flavoured butter.  This time we’ve created a Cajun style butter, made with a mix of herbs and spices.

Try a few different blends of flavoured butters for yourself. There are loads of flavour combinations that work perfectly with shellfish. Check out our blog on cold smoked butter earlier this year, you’ll find some of these recipes will work with the crab.

Dressing a crab can be a labour of love, but practice makes perfect so make sure you persevere. Be prepared for the process to take some time, it can be quite tricky to remove all the meat, especially what’s in the claws and legs.

Kill the crab humanly before commencing the cook. Do this by putting them in the freezer for 30 minutes or so. This will put the crab into a sedative state. Then, with the pointed end of a sharp knife, pierce through the brain. Killing the crab in such a way will help you maximise the flavour – like any animal, a lack of adrenaline running through the body will always increase the quality of the meat.


  • 1 brown crab

Cajun butter

  • 25g butter, softened
  • 1/2 teaspoon rock salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon cumin


Blend the ingredients of the Cajun butter together. Set aside in the fridge.

Load up three quarters of a chimney starter with charcoal. Make sure you use natural lumpwood charcoal as you don’t want any nasty chemicals infringing on the flavour of the crab. Once hot, lay the coals onto your grill.

Now place the crab direct over the coals and cook for five minutes on each side.

Remove the crab from the coals and begin to dress it. Firstly, put the crab on its back onto a chopping board and twist off the tail flap, legs and claws.

Then push a knife between the shell and the body, twist and the shell will open.

Remove the “dead man’s fingers” (these are the grey spongy gills) which are inedible. Then remove the stomach sack and hard membranes which you’ll find inside the shell. Scoop out the meat using a small spoon, both brown and white meat, and set aside. Make sure you remove all the meat, this is quite tricky and time consuming, but every morsel counts!

Lastly, crack the legs and claws and pick out all the meat. Once removed check through the flesh to make sure there are no fragments of the shell mixed in the meat.

Finally, add the flavoured Cajun butter to a saucepan, and warm through. You can do this on the coals if you wish.
Once the butter is warm, add both the brown and white meat from the crab.

Serve on a a slice of crusty bread.



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