The butter, Sweet Baby Ray’s Barbecue Sauce and Old Bay Seafood Seasoning will infuse this dish with barbecue flavors that will have your crabby friends coming back wanting more.
YIELD: 6 SERVINGS • COOK TIME: 15 MINUTES
1½ cups (390 g) fresh corn and red pepper salsa, optional, divided
12 large fresh Maryland blue fin crabs
½ cup (115 g) salted butter, divided
1 (18-oz [510-g]) bottle Sweet Baby Ray’s Original BBQ Sauce or your favorite BBQ sauce, divided
½ cup (113 g) Old Bay Seafood Seasoning, divided
Lemon wedges, for serving
Chopped chives, for garnish
Preheat your grill to 350 to 400°F (176 to 204°C). An offset fire to one side of the kettle works best.
Make six sheets of double-thick aluminum foil for packets, about 9 inches (23 cm) long and as wide as the foil roll. Place ¼ cup (65 g) salsa in the center of each piece of foil.
Prepare your fresh crabs by removing the back, gills and insides. Place 2 crabs, laying flat next to each other, on top of the salsa on the first foil packet. Place 1 tablespoon (14 g) of butter in the cavity of each crab. Then, put 1 to 2 tablespoons (15 to 30 g) of Sweet Baby Ray’s on top of the butter. Sprinkle 2 tablespoons (28 g) of Old Bay Seafood Seasoning across each crab.
Wrap the packet like an envelope, so that the seam is on the top of the foil packet. This helps prevent the contents from leaking out of the packet. Put the foil packets on the grill (opposite the charcoal on an offset Weber) and cover the grill with the lid.
After 15 minutes, open one of the foil packets and check for doneness. The crabs are done when they are a nice red color and reach an internal temperature of 145°F (63°C).
Reserve some of that great foil juice for a dipping sauce. Serve with lemon wedges and a sprinkling of chopped chives.