Cooked to perfection on the barbecue, the crab is flavoured with a delicious combination of flakey salts and Sichuan peppercorns. Sure to be a show-stopping meal for any summertime get together, this recipe is the perfect way to celebrate Australian seafood this summer.
Read on for the full recipe—part of our Summer Entertaining recipe series, featuring recipes perfect for enjoying the outdoors all summer long.
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
Featured Appliance: BeefEater 1600 5-Burner BBQ
Ingredients
1 tsp cracked black pepper
2 tsp Sichuan peppercorns
½ bunch of thyme
1 tbs flaked salt
1 tbs pepperberry salt
½ tsp cayenne pepper
4 blue swimmer crabs, steamed
¼ cup vegetable oil
2 lemons, halved
1 garlic bulb
Garlic Chilli Sauce
1 tbs toasted sesame oil
3 tbs soy sauce
½ tsp balsamic vinegar
2 tsp white wine vinegar
1½ tsp red chilli paste (gochujang or Sriracha)
¼ tsp cracked pepper
Method for Barbecued Salt and Pepper Crab with Garlic Chilli Sauce
1. Heat a small frypan over a low heat on the BeefEater 1600 5-Burner BBQ side burner and toast peppercorns and thyme for 3-4 minutes until aromatic. Cool slightly.
2. Transfer peppercorns to a mortar and pestle with the salts and grind until coarse. Mix in cayenne pepper. Reserve thyme for later.
3. Brush the crabs with half the oil and sprinkle over the spice mix.
4. Bring the BeefEater 1600 5-Burner BBQ to a high heat. Grill lemons cut side down for 1-2 minutes or until charred.
5. Grill crabs and garlic for 8-10 mins each side or until slightly charred.
6. To make the garlic chilli sauce, combine ingredients in a small bowl.
7. Serve crabs with lemon, garlic, thyme and sauce.
Discover More Seasonal Recipes in Our Summer Entertaining Series
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