Grilled Marinated Soft Shelled Crabs Recipes

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.

Steps:

• If the crabs have not been cleanedby the fishmonger, clean them (procedure below) In a baking dish large enough to hold the crabs in one layer whisk together the oil the garlic old bay seasoning and the scallions and add the crabs, turning them to coat them well with the marinade. let the crabs marinate, covered and chilled turning them occasionally for 2 hours. Grill the crabs on an oiled rack set 4 inches over glowing coals, brushing them with some of the marinade for 4 to 5 minutes on each sider or until they turn red and are crisp. Transfer the crabs to the english muffin halves and sprinkle them with the oregano.

Steps:

• Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
• In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
• Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
• Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
• Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.

Steps:

• If the crabs have not been cleaned by the fishmonger, clean them (procedure below) In a baking dish large enough to hold the crabs in one layer whisk together the oil, the garlic, the old bay seasoning, and the scallions and the crabs, turning them to coat well with the marinade. Let the crabs marinate, covered and chilled, turning them occasionally, for 2 hours. Grill the crabs on a oiled rack set 4 inches over glowing coals, brushing them with some of the marinade, for 4-5 minutes on each side, or until they turn red and crisp. Transfer the crabs to the english muffin halves and sprinkle them with the oregano.

Steps:

• Combine the marinade ingredients and mix well.
• Add the cleaned crabs to the marinade and refrigerate for at least an hour.
• Broil or grill the crabs for about 10-15 minutes, basting once with the sauce and turning halfway through cooking time.