Famous Fish
Braaied Crab in Garlic Butter
Braai

Braaied Crab in Garlic Butter

25 minhot coals

Messy, smoky and absolutely worth it.

Method

  1. 1

    Melt butter with garlic, lemon and chilli.

  2. 2

    Braai the crab over hot coals 4–5 minutes a side.

  3. 3

    Baste generously with garlic butter as it cooks.

  4. 4

    Serve with bread to mop up the butter.

Chef

One step per screen, read aloud, timers built in.

Per portion

222 kcal
Calories
8 g
Protein
20 g
Fat
2 g
Carbs

Fibre: 0 gSugar: 0 gSodium: 350 mg

Computed from USDA FoodData Central SR Legacy (April 2018) per-100g values applied to ingredient gram weights derived from stated recipe quantities (grams used directly) or from USDA SR Legacy food_portion.csv household measures (tbsp/tsp/clove/'medium' item references) where recipe used volume/count units — see 'calculation' lines for each ingredient's basis. LOWER-BOUND ONLY: 'salt and pepper'/unspecified salt, unspecified sauces/dressings, and garnish-only items were excluded per instructions (no gram quantity given), so actual sodium (and to a lesser extent kcal/fat/carbs from such omissions) is almost certainly higher than shown. Unspecified/omitted ingredients: parsley, chilli flakes: quantity unspecified (null) — EXCLUDED from macro totals (no gram amount given; 'salt' terms excluded per instructions as added salt is unspecified, not assumed)

Calculation sources
  • crab (claws or halves): 70.0 g -> USDA SR Legacy fdc 174205 (Crustaceans, crab, blue, cooked, moist heat) applied to ESTIMATED edible meat only = 250g whole crab x ~28% meat yield (commonly cited seafood-industry yield figure for blue crab, NOT a USDA value) = 70.0g meat; shell/non-edible mass excluded. HIGH UNCERTAINTY - whole-crab-in-shell weight to edible-meat conversion is an estimate, not an official USDA conversion.
  • butter: 25.0 g -> USDA SR Legacy fdc 173410 (Butter, salted)
  • garlic: 6.0 g -> USDA SR Legacy fdc 169230 (Garlic, raw); USDA portion 1 clove = 3 g
  • lemon: 7.5 g -> USDA SR Legacy fdc 167747 (Lemon juice, raw) used as proxy for squeezed/sliced lemon wedge contribution; assumed juice yield ~30 g per whole lemon x q=0.25. Zest nutrient contribution not separately captured (negligible mass).
Full vitamins and minerals

Goes well with

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