Korean Butter-Grilled Crab

Name: Korean Butter-Grilled Crab
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cleaned blue crab 500 g; unsalted butter 35 g; minced garlic 1 tbsp; soy sauce 1 tbsp; lemon juice 2 tsp; rice wine 1 tbsp; red pepper flakes 0.5 tsp; parsley 1 tsp

Quick answer

Total time: 38 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Split blue crab grills shell side down first, then gets turned so the cut meat can take brushing after brushing of butter, garlic, soy sauce and lemon whenever it dries.

Crabs vary in size and any time given is only a guide. The crab is done when the thickest meat reaches 63°C (145°F) and looks pearly and opaque.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Split 500 g of cleaned blue crab in half, remove the gills, and rinse briefly under running water.

Pat the pieces dry so the butter glaze clings instead of sliding off during grilling.
2

Sprinkle 1 tablespoon rice wine evenly over the crab and let it stand for 5 minutes.

Wipe away excess moisture and rice wine lightly, which keeps the aroma cleaner before the butter and garlic go on.
3

Melt 35 g unsalted butter over low heat, then mix in 1 tablespoon minced garlic, 1 tablespoon soy sauce, 2 teaspoons lemon juice, and 1/2 teaspoon red pepper flakes. Keep the heat gentle so the garlic does not brown early.
4

Preheat the grill pan well over medium-high heat and place the crab shell-side down.

Leave it undisturbed for 4 minutes so heat travels through the shell and steams the meat gently from underneath.
5

Turn the crab over and coat the exposed meat generously with the butter sauce.

Keep medium-high heat and grill for 4 minutes, brushing again if the surface looks dry so the meat stays moist.
6

Brush with the remaining sauce and grill for about 2 more minutes, checking doneness rather than stopping by the clock.

Use a thermometer to check that the thickest meat reaches 63°C (145°F). The flesh should be firm, pearly, and opaque; finish with 1 teaspoon parsley.