If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: There's nothing at all wrong with a fried soft shell crab, but sometimes I want something a little different. I mashed up two Mark Bittman recipes, and came up with this simple and incredibly delicious preparation. You could serve these on top of a salad, or sandwich them between two pieces of bread. The "barbecue butter" is so good you will want to slather it on everything. —ieatthepeach
Serves: 4 as an appetizer, or 2 as an entree
Prep time: 5 min
Cook time: 10 min
tablespoons (1/2 stick) unsalted butter
garlic cloves, minced or finely grated
teaspoon Worcestershire sauce, or to taste
Juice of half a lemon, or to taste
soft-shell crabs, cleaned (thawed if frozen)
- Heat your grill until moderately hot OR turn your broiler to high. Position the grill grate or oven rack at least 4 inches from the heat source.
- In a small saucepan or a microwave-safe bowl, combine the butter, garlic, Worcestershire sauce and lemon juice. Warm over medium-low heat, or microwave in 15-second bursts, until the butter is melted and the mixture is warm and fragrant. Stir to make sure everything is combined.
- Brush the crabs on both sides with a thin layer of barbecue butter. Grill or broil for 3-4 minutes per side, brushing them occasionally with the barbecue butter. When the crabs are plump, firm, and pink, they’re done. Serve with lemon wedges to squeeze over the top.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Umami-Centric Recipe