Grilled or Broiled Soft-Shell Crabs

by Laura Donnelly — May 22, 2007

To grill soft-shelled crabs, it is best to use a moderately hot fire and keep the grill rack at least four inches from the heat source. Or you can use a covered grill and indirect heat. If broiling, keep rack about two to three inches away from the pan.

Serves 4

8 soft-shelled crabs, cleaned and dry
2 Tablespoons each melted butter and olive oil
2 cloves minced garlic
1 teaspoon salt
1 teaspoon pepper

Brush butter/oil mixture over crabs and cook, turning once, about four or five minutes per side, till bright red. Serve with lemon or lime wedges and a bottle of Crystal hot sauce or Tabasco sauce.