Best Bbq Soft Shell Crabs With Grilled Vidalia Onions Recipes

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GRILLED SOFT-SHELL CRABS



Grilled Soft-Shell Crabs image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 to 8 soft-shell crabs
Lemon Butter Sauce, recipe follows
Sliced tomatoes
Mozzarella cheese
1 pound butter
8 to 10 lemons, juiced
1 tablespoon cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
Salt

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.

BBQ'S SOFT SHELL CRABS



BBQ'S Soft Shell Crabs image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 6 servings

Number Of Ingredients 6

Vegetable oil
2 cups all-purpose flour
2 tablespoons crab boil (or mix together 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cayenne)
3 eggs
Bread crumbs
6 jumbo or whale sized soft shell crabs bought live--NOT dead or frozen

Steps:

  • Place wok and ring over BBQ. Heat 1 1/2 inches vegetable oil in the wok over hot fire.
  • In 1 shallow bowl, combine the flour and crab boil. In a second bowl, beat the eggs with 1 tablespoon water. In a third bowl, put the bread crumbs.
  • Using paper towel, pat dry a crab. Dredge in flour, coat with egg mixture, then place in bread crumbs or back in flour. Coat well.
  • Using tongs, lower the crab into hot oil. Brown both sides, about 1 to 2 minutes. While first crab cooks, prepare second crab. Repeat with remaining ingredients.
  • When crab is done, place on grate or paper to drain.

CRISPY SOFT SHELL CRABS



Crispy Soft Shell Crabs image

Soft shell crab season is short and sweet. When it's here, you want to make the most of it. Highlighting the flavor of the crab is what matters, and I employ a secret weapon to help me do just that. Wondra flour is a superfinely milled ("instant") flour that creates a very thin, almost stealthlike coating around the crabs. What you taste is crisp soft shell crab unadulterated by any thick batter. Simply hit some nutty browned butter with tart lemon juice and anise-flavored dill (an herb that I think is too often forgotten) for an easy and delicious sauce. Soft shell crabs make their appearance in summer, so it's only fitting to pair them with some of summer's best: fresh lima beans, beefsteak tomatoes (I like local Jersey tomatoes, myself), and of course, corn. This succotash recipe should be considered a guide; try it with whichever fresh vegetables catch your eye at the market.

Yield serves 4

Number Of Ingredients 21

2 tablespoons unsalted butter
1 tablespoon canola oil
1 small Spanish onion, finely diced
1 small red bell pepper, finely diced
2 cloves garlic, finely chopped
1 cup fresh or frozen corn kernels
1 cup drained canned black-eyed peas, rinsed and drained again
1 cup fresh or frozen lima beans, blanched (see page 249)
1 ripe beefsteak tomato, halved, seeded, and diced
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
2 green onions, green and white parts, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
3/4 cup Wondra flour
Kosher salt and freshly ground black pepper
8 medium soft shell crabs, cleaned
8 tablespoons canola oil
10 tablespoons (1 1/4 sticks) unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 lemon
3 tablespoons chopped fresh dill

Steps:

  • To make the succotash, combine the butter and oil in a large sauté pan over high heat and cook until the butter is melted and begins to sizzle. Add the onion and red pepper and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the corn and cook for 2 minutes.
  • Add the black-eyed peas, lima beans, and tomato, season with salt and pepper, and cook until the tomato softens slightly and the peas and beans are heated through, about 4 minutes.
  • Remove from the heat and stir in the lemon zest, green onions, and parsley. Keep warm.
  • To cook the soft shell crabs, put the flour in a large shallow bowl and season with salt and pepper. Pat the crabs dry with paper towels and season with salt and pepper on both sides.
  • Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. Dredge 2 of the crabs on both sides in the flour and tap off the excess. Place the crabs in the pan, upside down, and cook on each side until golden brown and just cooked through, about 7 minutes total. Wipe the pan out with paper towels and repeat with the remaining oil and crabs. Place 2 crabs on each of 4 plates and tent loosely to keep warm.
  • Wipe out the pan with paper towels and return to the stove over medium heat. Add the butter and cook until it begins to turn a medium brown color, about 3 minutes. Remove from the heat, immediately add the lemon zest and juice and dill, and season with salt and pepper.
  • Pour the sauce over the soft shell crabs and serve the succotash on the side.

GRILLED SOFT-SHELL CRABS



Grilled Soft-Shell Crabs image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, quick, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons minced shallots
3 tablespoons fresh lime juice
3 ounces white port
3 ounces heavy cream
1 2-inch slice fresh ginger, peeled and finely grated
4 ounces unsalted butter, chopped in pieces
Coarse salt and cayenne pepper to taste
8 jumbo soft-shell crabs, cleaned
2 tablespoons olive oil
Freshly ground white pepper to taste
1 large scallion, thinly sliced
1 small bunch fresh coriander leaves, chopped

Steps:

  • Place the shallots in a saucepan with the lime juice and port. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes). Add heavy cream and grated ginger. Bring to a boil and reduce by a third to three tablespoons.
  • Reduce heat to very low and whisk in the butter, a small piece at a time. Season to taste with salt and cayenne pepper. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary. Keep warm (be careful not to overheat or the sauce may curdle).
  • Preheat broiler or outdoor grill.
  • Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown.
  • Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 20 grams, Sodium 357 milligrams, Sugar 3 grams, TransFat 1 gram

GRILLED VIDALIA ONIONS WITH BACON BUTTER



Grilled Vidalia Onions with Bacon Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 large Vidalia onions
Kosher salt and freshly ground black pepper
1 stick unsalted butter, room temperature
3 slices bacon, cooked and crumbled
2/3 cup crumbled blue cheese
2 tablespoons freshly chopped thyme leaves

Steps:

  • Preheat grill to medium heat.
  • Cut onion top and "backtail" so onion can sit flat. Peel the onion. Using a parking knife cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper to the cavity. Place onions on individual squares of heavy duty aluminum foil.
  • Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent.
  • Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.

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