Grilled Soft-shell Crabs




  • 6 jumbo Soft-Shell Crab
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 6 Tbsp margarine
  • 1 tsp Cajun Chef Louisiana Hot Sauce
  • 1 Tbsp fresh lemon juice


With a pair of kitchen shears, cut each crab across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat them dry. Sprinkle the crabs with the salt and pepper. Melt the margarine in a small saucepan over medium heat. Add the hot sauce and lemon juice and stir to mix. Remove from the heat and cool for several minutes. Put the crabs in a shallow bowl and pour the butter sauce over them. Let stand for about 10 minutes. Remove the crabs from the butter sauce and place them on a grill over a medium-hot fire. Close the lid of the grill and cook for four minutes. Turn the crabs over, close the lid and cook for about four to five minutes or until the crabs are slightly crusty. Baste with the butter sauce and serve. Serves 6.

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