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
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.
Serve hot, with remoulade sauce on the side.
Scott Family Carneros Chardonnay
Eddie’s Recipe Tip:
