Grilled Soft-Shell Crabs

Oxmoor House
6 servings


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1 cup vegetable oil
2 tablespoons vinegar
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon lemon pepper
1/4 teaspoon dried whole tarragon
1/8 teaspoon garlic powder
12 dressed soft-shell crabs


Combine oil, vinegar, lemon juice, salt, lemon pepper, tarragon, and garlic powder; stir until well blended. Cover and refrigerate overnight.

Position crabs securely in a wire grilling basket. Place crabs, back side down, 4 inches from hot coals. Grill 10 minutes, basting frequently with sauce. Turn basket with crabs, and grill an additional 5 minutes. Baste frequently with remaining sauce. Serve immediately.

Created date

February 2010