Instructions

• Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a Weber casserole dish (without the lid).

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  • Direct Heat on a Premium Gas Barbecue
• Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a Weber casserole dish (without the lid).

  Related Grill Skills

  • Direct Heat on a Weber Q
• Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C). Once the barbecue is lit, place a Weber casserole dish onto the cooking grill over the fire (without the lid) to preheat for 5 minutes.

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  • 57cm Kettle Charcoal Barbecue Setup – Direct Cooking
• Prepare your barbecue for direct cooking over medium-high heat (230°C-260°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C. Add a casserole dish to the barbecue (without the lid).
  Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire, set the temperature to 290°C+ and preheat. Once your barbecue has preheated to the set temperature (SmokeFire: 290°C+), brush the cooking grills clean with a wire brush. Preheat a large Weber casserole dish (without lid) on the cooking grill for 5 minutes
• While the barbecue is preheating, Clean and quarter the crab(s). Save the crab tomalley if desired. Crack the claws slightly to allow even cooking and for the flavours to reach the meat. View our grill skill on how to clean and quarter a crab.
• Once the casserole dish has preheated, add the peanut oil, shallots, garlic, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
  Once the casserole dish has preheated, add the peanut oil, shallots, garlic, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
  Once the casserole dish has preheated, add the peanut oil, shallots, garlic, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
  If you are using a Weber Pulse: adjust the control knob(s) to one notch greater than medium (230°C- 260°C). Once the casserole dish has preheated, add the peanut oil, shallots, garlic cloves, red chillies, lemongrass and ginger to the dish. Cook over direct medium-high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
  Once the casserole dish has preheated, add the peanut oil, shallots, garlic cloves, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
• Add the sweet chilli sauce, tomato sauce, tomato paste, chicken stock and soy sauce to the casserole dish. Simmer for 5 minutes. While the sauce is cooking, add the crab pieces to the cooking grill, around the casserole dish over direct heat, and cook for 5 minutes, turning once or twice until the shells have just turned orange.
• Add the crab to the casserole dish and toss the crab gently through the sauce to coat it. Cook for a further 5 to 10 minutes or until the crab has fully cooked through.
• Remove the crab from the casserole dish and place onto a plate. Add the crab tomalley to the casserole dish (if desired), stir and cook for a further 2 minutes. Remove the casserole dish from the barbecue, add the egg to the dish and whisk through (use a plastic or silicone whisk so you don’t damage your casserole dish). Taste the sauce and adjust to your personal taste.
• Spoon half of the sauce onto your serving platter, place your crab on to the platter, top with more sauce and garnish with spring onion.