Grilled Soft Shell Crabs
Ingredients
- 8 large soft-shell crabs
- 1 stick unsalted butter, softened
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1/2 cup chopped green onions
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- 2 teaspoons Creole seasoning
- Salt and pepper to taste
- Canola oil, for grilling
Instructions
Clean the crabs by removing the gills (the spongy "dead man's fingers" located under the tips of either side of the top shell) and cutting off the eyes, mouthparts and belly apron with scissors. Squeeze out the small sac located directly behind the mouth. Rinse and pat dry. Season the crabs inside and out with salt and pepper and place on a rimmed baking sheet; set aside. Combine butter and oil in a small skillet over medium heat. When butter is melted, add green onions and garlic; cook until fragrant, about 2 minutes. Remove from heat and stir in lemon zest and juice, Creole seasoning and salt and pepper. Pour half the sauce into a bowl and use that half to liberally coat the crabs making sure to flavor the meat under the top shell. Reserve remaining sauce. Prepare grill for direct cooking over high heat. Brush grate with canola oil. Place crabs on grill shell side down and cook, turning occasionally, until crabs are bright orange/red in color, firm to touch and charred in spots, about 8-12 minutes total. Transfer to a serving dish and top with reserved sauce. For appetizer servings, cut each crab in half. Serve warm. Makes 8 appetizer or 4 entree servings.