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Dungeness crabs steamed on the grill in a fragrant Asian broth of ginger, lime, mirin, and soy sauce—an elegant, light seafood dish that delivers bold umami flavor with minimal fuss.
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Heat the grill to high.
Combine the mirin, soy sauce, lime juice, ginger, garlic, and lemongrass in a large roasting pan or disposable aluminum pan.
Place the crabs in the pan and cover tightly with aluminum foil.
Place the pan on the grill, close the cover, and cook until the crabs are cooked through, about 15 to 20 minutes.
Remove from the grill and let rest for a few minutes.
Garnish with cilantro and serve with lime wedges.
Written automatically by CookOS, not by the creator.
Leftovers keep refrigerated in an airtight container for up to 2 days. Reheat gently in a covered pan with a splash of the broth over low heat to avoid drying out the meat.
grill or grill basket · large covered pot or grill-safe pan with lid
Written automatically by CookOS, not by the creator.
Live crabs are preferred for the best texture and flavor, but thawed frozen crabs work. Reduce steaming time slightly since they cook faster.
The shells turn bright orange-red and the meat is opaque throughout. This typically takes 15–20 minutes depending on grill temperature.
Mix 1 tablespoon honey or sugar with 3 tablespoons sake or dry white wine. Honey alone works but lacks mirin's depth.
Yes. Bring the broth to a boil in a large covered pot, add crabs, and steam for 15–20 minutes until cooked through.
Yes. Remove the crushed lemongrass stalk before serving, or warn diners it's in the broth for flavor only.
