Best Grilled Soft Shell Crabs With Jicama Salad Recipes

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.

GRILLED SOFT-SHELL CRABS

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.

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.

SPICY CRAB SALAD WITH CARROTS AND JICAMA

Steps:

• Put the crab meat in a mixing bowl, add the chilies, 1/2 teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
• In another bowl, toss together the jicama, carrots and lemon juice. (The salad can be prepared to this point up to an hour ahead.) Add the remaining 1/4 teaspoon salt, the mint and the cilantro and toss to combine.
• Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress. Scatter the jicama and carrots over the crab and serve immediately.

GRILLED SOFTSHELL CRAB SALAD WITH GREEN GARLIC VINAIGRETTE

Steps:

• Preheat grill. Brush crabs with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side or until cooked through.Divide above ingredients among 4 large plates. Top each plate with a crab and drizzle with green garlic vinaigrette.
• Place vinegar, shallot, parsley, garlic in a blender and blend until smooth. Slowly add olive oil and season with salt and pepper to taste.

SOFT SHELL CRABS MIA

Steps:

• Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
• Marinate in the fridge for 1/2 hour.
• Place crabs on a hot grill.
• Cook for 15 minutes on each side basting and turning often.
• To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
• Crabs are done when they are pink/red and slightly crisp, but still moist.
• Cook time does not include time to marinate.

VIRGINIA FRIED SOFT SHELL CRABS

Steps:

• Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain.
• Combine eggs, milk, and salt.
• Combine flour and crumbs.
• Dip crabs in egg mixture and roll in flour/crumb mixture. For heavier breading, let crabs sit several minutes and repeat dipping/rolling procedure. Additional spices, such as cayenne pepper and garlic, may also be added.
• Place crabs in a heavy frying pan which contains 1/8 to 1/4 inch of fat, hot but not smoking.
• Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cooking time is approximately 8 to 10 minutes.
• Drain on absorbent paper.