Soft-Shell Crabs with Remoulade

Yield > 4
Keys : Bbq Barbequed Barbecued Grilling Main Dish Seafood
Shellfish French France European Mediterranean
Ingredients :
12 x soft-shell crabs cleaned
1/2 cup unsalted butter - (1 stick)
melted
Kosher salt to taste
Freshly-ground black pepper
to taste
REMOULADE
3/4 cup mayonnaise
1/4 cup finely-chopped fresh Italian
parsley
2 tbl minced white onion
2 tbl fresh lemon juice
1 tbl capers drained and minced
1 tsp Dijon mustard
Tabasco sauce to taste
Kosher salt to taste
Method :
• To prepare the Remoulade: In a medium bowl whisk
together the remoulade ingredients, including Tabasco sauce
and salt to taste. Cover and refrigerate until ready to serve.
• Brush each of the crabs on both sides with melted butter.
Season them with salt and pepper to taste. Grill the crabs over
Direct High heat until the shells are bright red, 4 to 6 minutes,
turning once halfway through grilling time. Serve immediately
with the remoulade.
• This recipe yields 4 to 6 servings.
• Wine Recommendation: A dry rose from the South of
France can't be beat here.
• Beer Recommendation: Treat yourself to an elegant
Pilsner made in Germany.
• Comments: The grill gives a crispy texture to the outside
of soft-shell crabs, while the interior melts in your mouth with
a flood of flavor from the sea. Eat every last bit of the crab
with a dollop of creamy remoulade, a cold dipping sauce from
France.