Best Grilled Soft Shell Crab Sandwich With Red Slaw And Yellow Tomatoes Recipes

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SOFT-SHELL CRABS ON THE GRILL



Soft-Shell Crabs on the Grill image

Kick dinner up a notch with this soft-shell crab recipe, courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

6 soft-shell crabs
1/4 cup olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Rinse crabs under cold running water; brush them with a small brush if necessary to remove any dirt from their shells. Twist off and discard apron. Fold back the pointed sides of the top shell to expose gills; remove gills on both sides. Using kitchen scissors, cut across the front of the crab about 1/4-inch behind the eyes and mouth; squeeze out the small sac located directly behind the mouth.
  • Preheat a grill with the lid down or a grill pan over medium-high heat.
  • Brush crabs with olive oil and season with salt and pepper. Place crabs on grill and cover. Cook, turning crabs every couple minutes and basting them with remaining olive oil, until they turn orange and are cooked through, 7 to 9 minutes. Remove from grill and serve immediately.

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.

GRILLED SOFT-SHELL CRAB SANDWICHES WITH GREEN CHILE AIOLI



Grilled Soft-Shell Crab Sandwiches With Green Chile Aioli image

Almost any aioli will complete this sandwich, but given is a special one using poblano chile pepper.

Provided by gailanng

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

4 soft-shell crabs, cleaned and dried with paper toweling
1 tablespoon olive oil
salt & freshly ground black pepper
4 French baguettes, torpedo rolls or 4 hoagie rolls, etc
1/4 cup green chile aioli (recipe follows)
mixed greens
tomatoes, slices
1 cup mayonnaise
1 teaspoon minced fresh garlic
1 poblano chile, grilled, peeled and seeded
2 tablespoons fresh lime juice
salt & freshly ground black pepper

Steps:

  • Prepare a wood or charcoal grill and allow it to burn down to the embers.
  • Brush crabs lightly with olive oil and season to taste with salt and pepper. Grill for 2 1/2 minutes on each side.
  • For each sandwich, place crab on one half of the roll top with mixed greens, tomato slices and Green Chile Aioli.
  • Green Chile Aioli: Combine all ingredients in the food processor and process until the poblano is pureed. Season to taste with salt and freshly ground pepper.

Nutrition Facts : Calories 469.6, Fat 24.4, SaturatedFat 3.7, Cholesterol 31.7, Sodium 808.7, Carbohydrate 52.1, Fiber 1.8, Sugar 6.1, Protein 12.1

SOFT-SHELLED CRAB SANDWICHES



Soft-Shelled Crab Sandwiches image

Categories     Sandwich     Shellfish     Marinate     Fourth of July     Crab     Summer     Gourmet

Yield Serves 8

Number Of Ingredients 9

8 live softshelled crabs
1/3 cup vegetable oil
2 garlic cloves, sliced
1 teaspoon Old Bay seasoning
8 English muffins
1 stick (1/2 cup) unsalted butter
2 tablespoons lemon juice
2 tablespoons fresh parsley, minced
1 tablespoon minced shallot

Steps:

  • Have the fishmonger clean crabs, each about 2 to 3 ounces, or clean them*. In a dish combine vegetable oil, garlic cloves, Old Bay seasoning (available at fish markets), and salt and pepper to taste. Add the crabs, patted dry, turn them to coat them with the mixture, and let them marinate, covered and chilled, for at least 2 hours.
  • Have ready English muffins, split in half and flattened with a rolling pin. In a small saucepan combine unsalted butter, lemon juice and parsley leaves, shallot, and salt and pepper to taste, heat the mixture over moderately low heat, stirring, until the butter is just melted, and reserve it.
  • Drain the soft-shelled crabs, put in a grill basket or arrange them over glowing coals for 3 to 5 minutes on each side, or until they turn red. Grill the English muffins, turning them once, until they are crisp and browned lightly, brush the split sides with the reserved herb butter, and sandwich 1 grilled crab between 2 muffin halves.
  • To clean soft-shelled crabs:
  • Rinse live soft-shelled crabs under running cold water. With scissors cut off the heads about 1/4 inch behind the eyes and cut off the white gills. Peel back the aprons, cut them off, and rinse the crabs again.

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