Best 7 Broiled Soft Shelled Crabs Recipes

BROILED SOFTSHELL CRAB

Steps:

• Dredge the crabs lightly with flour and sprinkle with salt and paprika. Add a few drops of Tabasco to each one and dot well with butter. Place on broiling rack and broil about 4 inches from the heat unit. They will take about 4 minutes on each side. When you turn them, dot well with butter again and sprinkle lightly with salt and Tabasco. Place on a hot platter and pour the pan juices over them. Serve with tartar sauce.

BROILED SOFT-SHELL CRABS

Steps:

• Heat broiler, placing rack just beneath the heat source. Heat a large nonstick roasting pan under broiler for about 10 minutes.
• Place crabs, top shell up, in heated pan. Broil until firm and lightly browned, 3 to 5 minutes. Drizzle lightly with olive oil, sprinkle with salt, and serve with lemon wedges.

BROILED SOFT SHELLED CRABS

Steps:

• Season the milk with the Old Bay, salt and pepper.
• Soak the crabs in the seasoned milk for 15 minutes then drain.
• Sprinkle each crab all over with 1 tablespoon flour.
• Brush the bottom side of each crab with melted butter.
• Broil, top side down, for 8 minutes.
• Flip them over, brush the top side with butter and broil for about 7 more minutes or until golden brown.
• Garnish with chopped parsley and serve with lemon wedges.

BROILED OR GRILLED SOFTSHELL CRABS

Steps:

• Preheat the broiler, adjusting the rack so that it is just beneath the heat source; put a large nonstick roasting pan or skillet in there to heat up for about 10 minutes. Or start a grill, adjusting the rack so that it is about 4 inches from the coals.
• To broil, place the crabs, top shell up, in the pan. Broil until they are firm and their tops lightly browned, 3 to 5 minutes. Brush lightly with olive oil if you like, sprinkle with salt, and serve with lemon wedges.
• To grill, brush the crabs with a little olive oil and sprinkle with salt. Grill, turning once or twice, until browned and firm, 5 to 10 minutes. Brush with olive oil and serve with lemon or, if you like, melted butter.

GRILLED OR SAUTEED SOFT SHELL CRAB BLT

Steps:

• If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips.
• Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.

GRILLED SOFT-SHELL CRABS

Steps:

• Clean crabs by removing gills and cutting off the eyes and mouth.
• Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
• Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

GRILLED SOFT-SHELL CRABS

Steps:

• 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.
• 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).
• Preheat broiler or outdoor grill.
• 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.
• Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.