No need to throw your blue crabs on the grill to get that delicious Texas barbecue flavor. All you need is a heavy dusting of your go-to dry rub seasoning, plenty of paper towels, maybe some ice-cold beers, and you’re in business.

Serves two to three.


  • 10-12 blue crab, whole
  • Barbecue dry rub seasoning of your choice
  • Barbecue sauce, for dipping
  • canola oil, for frying


  • Rinse and clean the blue crab. Working with one crab at a time, grasp the back legs and pry off and discard the top shell. Flip the crab; pull off the hard flap (also called the apron) underneath. Rinse crabs in a colander under cold water to remove the gills, lungs and entrails. Pat crab dry with paper towels; transfer to a large bowl.
  • Once dry, cut each crab in half, then cover with your favorite barbecue rub of choice. Coat thoroughly to create a “crust” once cooked.
  • Meanwhile, pour frying oil to a depth of 2 inches into a heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer reads 400°F.
  • Once coated, working in batches, drop each crab in a fryer and cook for 3-5 minutes until a deep red-orange, depending on the size. Drain on paper towels.
  • Serve hot and with your favorite barbecue sauce for dipping!