Mark Bittman

Grilled Crab with Cilantro Salsa

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

We typically associate king crab legs with Alaska (and butter), but they are indigenous to the waters of the South Pacific as well. Down there, the accompaniment is a little more interesting. You can grill softshell crabs this way as well and serve them with the same salsa.

Ingredients

  • 8 to 12 king crab legs, thawed, or 8 to 12 softshell crabs, cleaned
  • Cilantro Salsa

Method

  1. Start a charcoal or gas fire; don’t make it too hot. Position the grill rack at least 4 inches from the heat source.
  2. Grill the crab legs, turning once, just until the shells are too hot to touch, 5 to 8 minutes (if the legs have been split, grill them flesh side up so the juices do not spill out). Serve immediately with the salsa.