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Grilled Soft-Shell Crabs

Updated February 23, 2016
(1 Votes)

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

Makes4 servings

Cooking Methodgrilling

CostModerate

Easy

Total Timeunder 4 hours

OccasionCasual Dinner Party

Recipe Coursemain course

Equipmentgrill

Mealdinner, lunch

Taste and Textureherby, hot & spicy, light, savory, sharp, smoky

Ingredients

  • 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

Instructions

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.

Prepare charcoal or wood chips for grilling.

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.

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