Hot and crunchy is how these soft shells come straight off the grill. This is one of the easiest ways to prepare this seasonal treat, and allows the succulent texture and taste of the crabmeat to shine.
Simply serve 2 to 3 soft shells per person over a bed of lightly dressed greens. We found using a perforated grill pan kept the crab legs from falling through the grates and breaking off. If you prefer to leave out the hot sauce, it will still be delicious.
12 medium soft shells, cleaned
½ teaspoon salt
½ teaspoon freshly ground black pepper
12 tablespoons butter
2 teaspoons minced garlic
1 ½ teaspoon hot sauce, such as Tabasco, or to taste
2 tablespoons fresh lemon juice
- Preheat grill.
- Pat cleaned soft shells dry, and lay them in a shallow dish.
- Over medium heat, melt butter. Add garlic and stir for about one minute. Remove from heat and add the hot sauce and lemon juice. Stir to mix.
- Brush the butter sauce over both sides of each soft shell, then dribble excess over the legs. Sprinkle with salt and pepper. Allow soft shells to sit until the grill is ready, or about 10 minutes.
- When grill is medium hot, place crabs evenly over grill without touching. Close the lid and cook for about 3 to 4 minutes, depending on thickness. Turn the crabs over, and cook for another 3 to 4 minutes, or until crabs have gotten a bit crisp and golden brown.