Broiled Softshell Crab Recipes

GRILLED SOFT SHELL CRAB SANDWICH WITH RED SLAW AND YELLOW TOMATOES

Steps:

• For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
• For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
• For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.

BROILED SOFT SHELLED CRABS

Steps:

• Season the milk with the Old Bay, salt and pepper.
• Soak the crabs in the seasoned milk for 15 minutes then drain.
• Sprinkle each crab all over with 1 tablespoon flour.
• Brush the bottom side of each crab with melted butter.
• Broil, top side down, for 8 minutes.
• Flip them over, brush the top side with butter and broil for about 7 more minutes or until golden brown.
• Garnish with chopped parsley and serve with lemon wedges.

BROILED SOFT-SHELL CRABS

Steps:

• Heat broiler, placing rack just beneath the heat source. Heat a large nonstick roasting pan under broiler for about 10 minutes.
• Place crabs, top shell up, in heated pan. Broil until firm and lightly browned, 3 to 5 minutes. Drizzle lightly with olive oil, sprinkle with salt, and serve with lemon wedges.

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.

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.

SOFT-SHELL CRAB TOAST

Steps:

• In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
• Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
• Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
• Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.