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