Grilled Soft-Shell Crabs

Recipe by: Sarah Leah Chase | from Nantucket Open House

Cookstr

Course: Main Course

Total Time: Under 4 Hours

Skill Level: Easy

Cost: Moderate

Photo by:

One day I wondered why no one ever grilled soft-shells and decided to experiment. The results were sensational!

Yield: Makes 4 servings

INGREDIENTS

Juice of 4 limes
2 tablespoons golden tequila
1 clove garlic, minced
1 fresh jalapeño pepper, seeded and minced
¼ cup chopped fresh coriander
½ cup olive oil
Salt and freshly ground pepper to taste
8 soft-shell crabs, dressed

Directions

1. Three hours before you plan to grill the crabs, whisk the lime juice, tequila, garlic, jalapeño pepper, and coriander together in a small bowl. Gradually whisk in the oil, then season to taste with salt and pepper. Place the crabs in a single layer in a shallow bowl. Pour the marinade over the crabs. Cover the bowl and let marinate in the refrigerator for 3 hours.

2. Prepare charcoal or wood chips for grilling.

3. When the coals are quite hot, remove the crabs from the marinade and place them 3 to 4 inches from the heat. Grill just until cooked through, 2 to 3 minutes each side. Transfer the crabs to a serving platter and drizzle with some of the marinade. Serve at once.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

Calories 308kcal (15%)

Calcium 55mg (5%)

Vitamin C 17mg (28%)

Vitamin A 3mcg RAE (0%)

Potassium 216mg

Magnesium 23mg

Protein 8g

Sugar 1g

Fiber 1g