Barbecuing spider crab is a fantastic way to enjoy its sweet, delicate meat, transforming it into a smoky, succulent delight. The key lies in proper preparation and attentive grilling, ensuring every bite is flavorful and tender.
Essential Preparation Before Grilling
Before your spider crab hits the grill, a little preparation goes a long way to ensure it cooks evenly and absorbs maximum flavor.
Cleaning and Prepping the Crab
- Live Crab: If starting with a live spider crab, it's often recommended to humanely dispatch it (e.g., by placing it in a freezer for 30-60 minutes to make it lethargic, or by quickly plunging it into boiling water for 1-2 minutes). Then, clean it by removing the gills (dead man's fingers), eyes, and digestive tract. Some prefer to crack the shell slightly or split the crab in half before grilling for easier handling and deeper seasoning, though grilling whole is also an option.
- Pre-Cooked Crab: If your spider crab is already pre-cooked, ensure it's thoroughly cleaned. You might still want to remove gills and other non-edible parts if they haven't been.
- Seasoning: Beyond the butter for basting, you can lightly season the crab with salt, black pepper, garlic powder, or a sprinkle of your favorite seafood rub before grilling.
Ingredients & Equipment
To barbecue spider crab successfully, gather these essentials:
| Item | Description |
|---|---|
| Spider Crab | Whole, cleaned (either raw or pre-cooked) |
| Butter | Unsalted, melted (approximately 1/2 cup per crab) |
| Barbecue Grill | Charcoal or gas, preheated to medium-high heat |
| Tongs | Long-handled, sturdy ones for safely turning the crab |
| Basting Brush | Silicone or natural bristles, for applying butter |
| Sharp Knife | For post-grill preparation and serving |
| Optional | Lemon wedges, fresh parsley, garlic cloves (minced) for added flavor |
The Barbecuing Process: Step-by-Step
This method focuses on grilling a whole, prepared spider crab, basting it to perfection.
Setting Up Your Grill
- Preheat the Grill: Light your barbecue grill and allow it to heat up to a medium-high temperature. For charcoal, aim for coals that are glowing orange with a light layer of ash. For gas, set burners to medium-high.
- Prepare Butter Baste: Melt your butter in a small saucepan or microwave-safe bowl. You can add minced garlic, a squeeze of lemon juice, or fresh herbs like parsley to the melted butter for extra flavor.
Grilling the Spider Crab
- Butter and Grill: Carefully place the prepared spider crab directly onto the hot grill grates. Immediately brush the melted butter generously onto the crab shell and legs.
- Cook Each Side: Allow the crab to cook for 5-6 minutes on each side. During this time, continue brushing the legs with the butter all the while to keep them moist and infuse flavor. The continuous basting prevents the delicate meat from drying out and builds a beautiful, buttery crust.
- Check for Doneness: As the crab cooks, it should smell amazing – a rich, sweet, and smoky aroma filling the air. This is a good indicator that the flavors are developing beautifully. For a raw crab, the shell will turn bright orange/red. For a pre-cooked crab, you are primarily heating it through and adding smoky flavor.
- Remove and Rest: Once it's well cooked, signaling it's heated through and infused with smoky flavor, carefully remove it from the barbecue.
- Break Down and Serve: Let the crab rest for a couple of minutes. Then, using your hands or tongs, break off the legs and claws. Next, using a sharp knife, split the underside of the crab in half to easily access the body meat.
Tips for a Perfect Barbecued Spider Crab
- Heat Management: Avoid overly high heat, which can scorch the delicate crab meat and shell. Medium-high is ideal for achieving a good sear and smoky flavor without burning.
- Don't Overcook: Crab meat is naturally sweet and tender. Overcooking will dry it out and make it tough. Follow the recommended times, using the wonderful aroma as a guide.
- Flavor Boosts: Experiment with different herbs (dill, chives) or spices in your butter baste. A squeeze of fresh lemon or lime juice over the crab just before serving can brighten the flavors.
- Safety First: Use long tongs and heat-resistant gloves when handling hot crab on the grill.
Serving Suggestions
Serve your barbecued spider crab immediately while it's warm and fragrant. It's excellent on its own, allowing the natural sweetness and smoky butter flavor to shine.
- Dipping Sauces: Offer melted butter (garlic butter, drawn butter), a tangy aioli, or a spicy cocktail sauce on the side for dipping the succulent leg and claw meat.
- Sides: Complement the rich crab with light sides like a crisp green salad, grilled corn on the cob, or a fresh baguette to soak up any leftover buttery juices.
Enjoy the delightful experience of barbecued spider crab, a true seafood delicacy!
For more general tips on grilling seafood, you might find this resource helpful: Food Network Grilling Seafood Tips
