Does anyone know how to grill crab claws????

[kwormann]

Thats it http://www.cookinglight.com/bbs/biggrin.gif I want to include them in our grilled shrimp dinner...with shell, without shell...

TIA

Kim

[kwormann]

Well, Browneye, the store didnt have crab claws, so I bought 2 lobster tails http://www.cookinglight.com/bbs/smile.gif We are also having langistino (sp?) wrapped in tortillas with avocado and queso fresco, refried beans and lime jello for dessert http://www.cookinglight.com/bbs/smile.gif

We are ready for dinner already!
Sneezles, thanks for looking that up for me!

Kim

[sneezles]

Kim,
Did a search on Epicurious and found this recipe for you. It is a mixed grill but gives directions for crab in it. And I thought the amount per person outrageous but then the recipe is from 1956!

FISH MIXED GRILL

For each person serve:
1 filet of sole or haddock (or frozen filet)
1 rock lobster tail (cut the soft part of the shell away with scissors to expose the meat)
1 skewer with 3-4 shrimp alternated with scallops
1 King crab leg

Start with plenty of melted butter. Use a large grill for the filets, lobster tails and crab legs. The skewers of shrimp and scallops can broil right on the regular grill. Dip the filets in melted butter and then in sesame seeds. Brush the lobster tails and the crab legs well with butter. Clean the shrimp as for Broiled Shrimp Appetizer and alternate them on skewers with the scallops. Brush these well with butter.

The filets and lobster tails will take about 7-8 minutes, so start them first. Allow 5-6 minutes for the skewered shrimp and scallops and about 5 minutes for the crab legs. These only need to heat through. Brush everything liberally with butter during the cooking process, and sprinkle additional sesame seeds on the filets. Season to taste with salt and pepper and serve on hot plates, with small bowls of melted butter, lemon wedges and dill sauce.



House & Garden
July 1956
James A. Beard

[browneye]

Crab is always pre-cooked (if not purchased alive, obviously) and just needs to be reheated on the grill. Do not crack the shells open before grilling, however or you will end up with dry crabmeat. Pound it with a kitchen hammer after removing it from the grill, this makes it easier to get to the meat.
What kind of crab claws do you have? Sounds yummy.
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