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Grilled Soft Shell Crabs with Remoulade Sauce

  • Prep Time: 4 hours
  • Cook Time: 10 minutes
  • Serves: 4

A Cajun twist to this Maryland tradition.


Ingredients

  • 8 soft-shell crabs, cleaned
  • ¼ cup olive oil
  • salt & pepper

Remoulade Sauce

  • 1 cup mayonnaise
  • 2 T. chili sauce
  • 2 T. Maille Whole-Grain Mustard
  • 2 t. Tabasco sauce
  • 1 T. fresh lemon juice
  • 1 t. Worcestershire sauce
  • 2 T. scallions, chopped
  • 1 T. parsley, chopped
  • 1 T. celery, finely chopped
  • ½ t. chili powder
  • ¾ t. salt
  • ½ t. black pepper
  • 1 clove garlic, minced

To Prepare

Prepare remoulade sauce by combining all ingredients in a medium bowl. Allow flavors to marinate for at least 4 hours in the refrigerator. Serve at room temperature.

Heat charcoal or gas grill to medium-high. Brush soft-shell crabs with olive oil and season with salt and pepper. Grill, covered, turning every few minutes until orange in color and cooked through, approximately 7 minutes.

To Serve

Serve hot, with remoulade sauce on the side. Pair with Antica Napa Valley Chardonnay.



Eddie's Recipe Tip:

This remoulade sauce is great with shrimp or crab cocktail.