Hokkaido Grilled Crab
A Japanese-style preparation of long-legged sea crab, wrapped in foil and slow-roasted over charcoal.
Ingredients
Long-legged sea crab (snow crab preferred)
to taste
Snow crab (long-legged sea crab can be substituted)
to taste
Aluminum foil (for wrapping crab legs and body)
to taste
Sake (warmed to pair with crab)
to taste
Instructions
1
Prepare the Crab Shell
Remove the crab top shell and place it shell-side down over the charcoal fire. Let the crab roe and juices slowly come to a gentle boil — this brings out the freshest, most delicate flavor.
2
Wrap the Crab Body
Wrap both the legs and the body tightly in aluminum foil, then slow-grill over charcoal. The foil is the key: it keeps the crab meat free of any smoky char, leaving it clean, sweet, and exquisitely tender.
3
Pair with a Drink
Serve alongside hot, warmed sake — so delicious it's enough to make you tipsy.
