Halwai October 10, 2019


• 1 – live king crab, 4 to 6 pounds
• 6 tbsp – Olive oil
• 2 tbsp – shredded Ginger
• 2 tbsp – chopped Garlic
• 3 – small green chillies, chopped
• freshly ground black pepper
• 4 to 6 tbsp – Butter
• salt to taste


  1. Keep the crab it in the fridge for some time to put it to sleep and then immerse it in a large pot of boiling water for a minute.
  2. Holding the crab body by the legs, pull off the shell.
  3. Discard the feathery gills on both sides of the body and the spongy mass in the middle of the back.
  4. Rinse until nothing but shell and meat show.
  5. Pull out the bits of greenish fat from the corners of the shell.
  6. Rinse both the body and shell and drain thoroughly.
  7. Split the body of the crab (if it is not already split) into 2 halves with each cluster consisting of a set of 3 legs and a claw.
  8. Carefully crack each leg and claw segment with a mallet.
  9. Place the clusters in a large bowl with the oil, ginger, garlic, chillies and a generous grinding of pepper.
  10. Marinate for 1 to 4 hours in the refrigerator.
  11. You may need to break your clusters into individual leg and claw sections to be able to submerse the legs while marinating.
  12. Remove crab from marinade 15 minutes before cooking.
  13. For Grilling:
  14. Grill the halves and the shell over a hot fire until outer shells are bright red and meat in the largest sections is opaque, about 3 to 4 minutes per side.
  15. For Roasting:
  16. Place crab halves and shell in a roasting pan lightly oiled with a bit of the marinade and roast in a 450 degrees F, about 12 to 15 minutes.
  17. For Dipping Sauce:
  18. Strain vegetables out of marinade and combine with the butter in a saucepan.
  19. Simmer for 5 minutes and season to taste.
  20. Serve in small bowls as a dipping sauce for the crab.

Recipe courtesy of Rita Thakkar