Grilled Soft-Shell Crab

6     10 minutes     Grill

My first experience with soft-shell crab was at the now defunct Remy’s restaurant on Hilton Head Island. I was freaked out by the idea of eating the crazy crustacean on a bun, but that was deep fried and in a sandwich, so it didn’t take much prodding to get me to try it. I’ll eat anything deep fried. With soft-shell crab you’re eating the shell and all. It’s intimidating, but dazzling on the grill.

¼ cup Citrus Chile Butter Paste (found in Rubs & Pastes ) , melted

12 soft-shell crabs, cleaned and gills and apron removed

Kicked-Up Dipping Sauce (found in Top This ) , for serving

1. Preheat the grill to medium heat (300°F-350°F).
2. Generously brush the crabs all over with Citrus Chile Butter Paste, and place on the grill rack.
3. Grill the crabs for 5 minutes, turn them over and baste with more butter.
4. Grill for 5 more minutes and remove the crabs from the heat.
5. Let the crabs cool slightly and serve warm with the Kicked-Up Dipping Sauce.

Contrary to what people think, the soft-shell crab is not a distinct breed of crab. It’s typically a simple blue crab that has recently molted its hard shell as a normal part of the growth cycle.