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

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