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grilling New England
 Grilled Soft-Shell Crabs Recipe-4538

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One day I wondered why no one ever grilled soft-shells and decided to experiment. The results were sensational!

Yield: Makes 4 servings


  • Juice of 4 limes
  • 2 tablespoons golden tequila
  • 1 clove garlic, minced
  • 1 fresh jalapeño pepper, seeded and minced
  • ¼ cup chopped fresh coriander
  • ½ cup olive oil
  • Salt and freshly ground pepper to taste
  • 8 soft-shell crabs, dressed


1. Three hours before you plan to grill the crabs, whisk the lime juice, tequila, garlic, jalapeño pepper, and coriander together in a small bowl. Gradually whisk in the oil, then season to taste with salt and pepper. Place the crabs in a single layer in a shallow bowl. Pour the marinade over the crabs. Cover the bowl and let marinate in the refrigerator for 3 hours.

2. Prepare charcoal or wood chips for grilling.

3. When the coals are quite hot, remove the crabs from the marinade and place them 3 to 4 inches from the heat. Grill just until cooked through, 2 to 3 minutes each side. Transfer the crabs to a serving platter and drizzle with some of the marinade. Serve at once.

© 1987 Sarah Leah Chase

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

308kcal (15%)
55mg (5%)
17mg (28%)
3mcg RAE (0%)
33mg (11%)
416mg (17%)
4g (19%)
28g (43%)
1mg (4%)

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