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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 such classic Bittman genius--it's just butter, Worcestershire sauce, garlic, and lemon juice, and it's so good you will want to slather it on everything. —ieatthepeach
Serves 4 as an appetizer, or 2 as an entree
- 4 tablespoons (1/2 stick) unsalted butter
- 3-4 medium garlic cloves, minced or finely grated
- 1/4 teaspoon Worcestershire sauce, or to taste
- Juice of half a lemon, or to taste
- 4 soft-shell crabs, cleaned (thawed if frozen)
- Heat your grill until moderately hot OR turn your broiler to high. Place 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.
- Grill or broil the crabs for 3-4 minutes per side, brushing them occasionally with the melted butter mixture. When the crabs are plump and firm, 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