BBQ Blue Swimmer Crab
Courtesy of Suzanne Kerwan
8 Blue swimmer crabs
1/2 Bunch mint, torn
1/2 bunch coriander (cilantro), chopped
1 small knob fresh ginger, grated
2 small Thai chilies, finely sliced
1 large clove garlic, finely chopped
2 limes juiced and zested
100 ml extra virgin olive oil
2 tbsp fish sauce
3 tbsp palm sugar, shaved
lime wedges to serve
Clean crabs, cut into quarters and crack claws. Place in a large bowl and add half of the mint and coriander leaves. Combine ginger, chili, garlic, lime juice, lime zest, olive oil, fish sauce and palm sugar in a small bowl and stir to combine. Pour over the crabs and toss gently to coat.
Cook crabs on a preheated hot BBQ, turning over regularly for 5-8 mins or just cooked through. Pour any remaining marinade over crabs, sprinkle remaining mint and coriander leaves. Serve with lime wedges and lots of napkins