Grilled Soft-Shell Crabs
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
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Ingredients
FOR THE SAUCE
3 tablespoons minced shallots
3 tablespoons fresh lime juice
3 ounces white port
3 ounces heavy cream
1 2-inch slice fresh ginger, peeled and finely grated
4 ounces unsalted butter, chopped in pieces
Coarse salt and cayenne pepper to taste
FOR THE CRABS
8 jumbo soft-shell crabs, cleaned
2 tablespoons olive oil
Freshly ground white pepper to taste
1 large scallion, thinly sliced
1 small bunch fresh coriander leaves, chopped
Nutritional analysis per serving (4 servings)
8 grams carbs; 118 milligrams cholesterol; 423 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 38 grams fat; 1 gram fiber; 359 milligrams sodium; 9 grams protein; 3 grams sugar
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.
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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