Grilled Soft-Shell Crabs
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons minced shallots
- 3tablespoons fresh lime juice
- 3ounces white port
- 3ounces heavy cream
- 12-inch slice fresh ginger, peeled and finely grated
- 4ounces unsalted butter, chopped in pieces
- Coarse salt and cayenne pepper to taste
- 8jumbo soft-shell crabs, cleaned
- 2tablespoons olive oil
- Freshly ground white pepper to taste
- 1large scallion, thinly sliced
- 1small bunch fresh coriander leaves, chopped
For the Sauce
For the Crabs
Nutritional analysis per serving (4 servings)
419 calories; 38 grams fat; 20 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the shallots in a saucepan with the lime juice and port. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes). Add heavy cream and grated ginger. Bring to a boil and reduce by a third to three tablespoons.
- Step 2
Reduce heat to very low and whisk in the butter, a small piece at a time. Season to taste with salt and cayenne pepper. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary. Keep warm (be careful not to overheat or the sauce may curdle).
- Step 3
Preheat broiler or outdoor grill.
- Step 4
Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown.
- Step 5
Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.
Private Notes