Barbecued Corn and Hard Shelled Crabs – a delicious recipe with olive oil, salt, tomato paste, corn unshucked, thai chili paste, crab. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix the olive oil with the tomato paste, garlic, salt and pepper, hot pepper paste.
2
Set aside.
3
Place the corn on a charcoal grill for about 15 minutes, turning every 5 minutes.
4
Remove to a warm spot.
5
Brush the crabs with some of the oil mixture and grill for four minutes per side, until lightly browned and the edges of the shell have slightly charred.
6
Shuck the corn and serve two crabs and an ear of corn to each dinner.
7
Serve the extra spiced oil mixture as a dip for the crab and to be brushed on the corn.
8
Note: if using live hard shelled crabs, boil them first in a large pot of water seasoned with several tablespoons of crab boil (a spice blend ) until all the crabs are bright red, about 10 minutes.
9
Then proceed as instructed for cooked crabs.
300
kcal
Calories
21
g
Fat
27
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ⅓ cup olive oil, 1 x salt and black pepper to taste, 2 teaspoons tomato paste, 4 ears white corn unshucked, and more.
Yes, Barbecued Corn and Hard Shelled Crabs falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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