Grilled Soft Shell Crabs With Tangy Seafood Sauce Recipes

GRILLED SOFT-SHELL CRABS

Steps:

• Clean crabs by removing gills and cutting off the eyes and mouth.
• Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
• Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

GRILLED SOFT-SHELL CRABS RECIPE

Steps:

• Gather the ingredients.
• Rinse the crabs in running cool water and reserve. Heat a grill to medium-hot-you should be able to hold your hand about an inch over the cooking grate for 3 to 4 seconds before pulling it away from the heat.
• Pat the crabs dry with paper towels. Liberally brush the crabs all over with melted butter or oil and set them on the hot grill.
• Cover the grill and cook until the crabs are lightly browned on the cooking grate side, about 4 to 5 minutes.
• Flip the crabs over, brush with more butter, and cook until they are browned on the second side and cooked through, or about 10 minutes in total. Use tongs to remove the crabs from the grill.
• Enjoy.

GRILLED SOFT SHELL CRABS WITH TANGY SEAFOOD SAUCE

Steps:

• Mix together the melted butter, lemon juice, salt and pepper; set aside for basting.
• In a small bowl, add mayonnaise, chili sauce, horseradish, and dry mustard; stir well to combine; refrigerate until ready to serve.
• Grill softshell crabs over hot coals for 7 to 8 minutes per side, basting often with lemon-butter mixture.
• Serve warm with seafood sauce.

GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE

Steps:

• Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
• Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
• The crabs: melt the butter in a small saucepan over med-high heat.
• Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
• Set up grill for direct grilling; preheat to high.
• When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
• Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
• When done, the shells will turn bright red.
• Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
• To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
• Serve with the remaining tartar sauce on the side.