Bar-b-que Crabs on the Pit

12 servings Prep: 15 m Cook: 30 m Total: 45 m Intermediate
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This adaptation of a recipe from Holden, LA shows you how to grill blue crabs over open flames or charcoal instead of the traditional boil. The crabs are cleaned, seasoned with lemon pepper or Cajun seasonings, and basted with butter as they cook, creating rich, smoky meat that’s a delicious alternative to boiling. Maw-Maw added some tidbits to make this outdoor cooking method perfect.

Ingredients

12 servings (2 crabs per person) servings
  • 2 dozen crabs
  • lemon pepper or Cajun seasonings
  • 1/2 to 1 cup butter (melted, for basting)
  • 1 cup garlic butter (for serving)

Step-by-Step Instructions

  1. To clean crabs, immerse the crabs in ice and water. The cold water will immobilize the crab and cause the crab to go in a dormant state.
  2. Remove the top shell and clean the crabs, removing the gills and other organs.
  3. Season crabs with lemon pepper or Cajun seasonings and place the crabs bottom down on the grill over low heat.
  4. Squeeze butter on the crabs or mop with melted butter (melt the butter in a small bowl in your microwave) and cook for 15 minutes. Butter will make the meat richer.
  5. Flip the crabs and cook for 5 minutes.
  6. Flip the crabs again, squeeze more butter, and cook an additional 10 minutes until the crab meat is cooked through and opaque.
  7. Serve with melted garlic butter along with boiled corn and potatoes cooked in seasoned seafood boil water (for the corn and potatoes). Courtbouillion complements the dish beautifully.

Common Problems and Solutions

Q: How do I keep the crabs from drying out on the grill?

A: Use low heat and baste frequently with butter. The butter not only adds flavor but keeps the meat moist during cooking. Don't skip the multiple butter applications.

Q: Can I use frozen crabs for this recipe?

A: Fresh live crabs work best for grilling. If you must use frozen, thaw them completely first, but the texture won't be quite as good as fresh.

Q: What if my crabs are fighting back when I try to clean them?

A: The ice water bath is crucial - it puts them in a dormant state. Make sure the water is very cold and give them a few minutes to become inactive before handling.

Tips and Techniques

Use long-handled tongs and be careful when flipping the crabs to avoid losing any of the buttery goodness. Keep the heat low to prevent burning - you want a slow cook to develop flavor without toughening the meat.

Ingredient Substitutions

  • lemon pepper: Old Bay seasoning or Tony Chachere's
  • garlic butter: regular butter with minced fresh garlic added

Equipment Needed

  • outdoor grill (charcoal or gas)
  • long-handled tongs
  • basting brush or squeeze bottle for butter
  • large container with ice water for cleaning crabs

Historical Context

While Louisiana is famous for its crab boils, grilling crabs is a growing trend that brings outdoor cooking culture together with seafood traditions. This method became popular through social media sharing among Louisiana cooks looking for new ways to prepare their catches.