RECIPE DETAILS
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 Scott Family Carneros Chardonnay.
Eddie's Recipe Tip:
This remoulade sauce is great with shrimp or crab cocktail.