Total Calories: 225
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients with 2 tablespoons water.
Place the crabs in a large pot of cold water. The water should cover them by 1 to 2 inches. Cover the pot with a heavy lid and place on the stovetop. Turn the heat to high. Just before the water comes to a simmer (and just as the edges of the shells are turning red), use tongs to lift the crabs from the water (the crabs will not be fully cooked). Stop the cooking by running them under cold water.
Lay one crab on its back on a work surface and prepare it for the grill: Pull off and discard the triangular belly tab, then carefully lift and discard the spines underneath. Turn the crab over and lift off the top shell from the rear and discard. Also discard the gills on both sides of the body, the jaws at the front, and the soft material in the center of the back. Rinse the body well until only meat and shell remain. Drain. Split the crab in half from front to rear, leaving the legs and claws attached. Gently crack each leg and claw with a mallet. Prepare the other crab the same way. Then, place each crab in a large, resealable plastic bag. Pour half of the marinade into each bag. Press the air out of the bags and seal tightly. Turn the bags to distribute the marinade, place in a large bowl, and refrigerate for 2 to 3 hours.
Remove the crabs from the marinade, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.
Grill the crabs over Direct High heat until the shells are bright red and the meat in the claws is opaque, 5 to 7 minutes, turning and basting with the marinade once halfway through grilling time. Remove from the grill and serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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