Best Soft Shell Crabs On The Grill Recipes
GRILLED SOFT-SHELL CRABS
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
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.
BROILED OR GRILLED SOFTSHELL CRABS
Though you can just shove the crabs under the broiler in this recipe, this slightly more complicated procedure works best: Preheat a large roasting pan in the broiler for ten minutes or so. When you're ready to cook, put the crabs in the pan, adjusting the broiler rack so that it's two or three inches from the heat source or as close as you can get it (in my oven, this means propping the roasting pan on top of another pan). The crabs will be done in less than 5 minutes. Remember that some oven broilers work best if the door is ajar, which will keep the element from cycling off and make cooking time faster, not slower.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat the broiler, adjusting the rack so that it is just beneath the heat source; put a large nonstick roasting pan or skillet in there to heat up for about 10 minutes. Or start a grill, adjusting the rack so that it is about 4 inches from the coals.
- To broil, place the crabs, top shell up, in the pan. Broil until they are firm and their tops lightly browned, 3 to 5 minutes. Brush lightly with olive oil if you like, sprinkle with salt, and serve with lemon wedges.
- To grill, brush the crabs with a little olive oil and sprinkle with salt. Grill, turning once or twice, until browned and firm, 5 to 10 minutes. Brush with olive oil and serve with lemon or, if you like, melted butter.
BBQ SOFT-SHELL CRABS WITH GRILLED VIDALIA ONIONS
Steps:
- Melt margarine over low-medium heat and add olive oil, salt, pepper, hot sauce, lemon juice, and bacon. Simmer for 2 minutes. Allow to cool.
- Place the cleaned crabs on plate. Liberally coat the crabs with the sauce, making sure to lift the sides of the shell to coat the meat inside. Save remaining sauce for basting. Cover the crabs and allow to marinate in the refrigerator for at least 2 hours.
- Heat grill to medium-low.
- Place crabs on grill topside down. Baste with remaining sauce while they cook. Cook crabs about 3 to 4 minutes on each side. The crab will crisp on the outside and the meat inside will turn white.
- Remove from grill and serve topped with Grilled Vidalia Onions.
- Heat griddle or nonstick pan over medium-high heat.
- Peel onions and cut into thin rings. Toss rings with seasoning and olive oil.
- Cook until onions turn clear and start to caramelize. Serve over grilled crab.
GRILLED SOFT-SHELL CRABS
Provided by Moira Hodgson
Categories dinner, easy, lunch, quick, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
CRISPY SOFT SHELL CRABS
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
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.
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