Prep 30 mins
Cook 8 mins
Make and share this Grilled Soft-Shell Crabs With Old Bay Tartar Sauce recipe from Food.com.
- 12 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 shallot, minced
- 2 teaspoons Old Bay Seasoning
- 12 soft shelled crabs, cleaned
- 6 slices white bread
- 6 lettuce leaves (Boston or Bibb lettuce)
- 1 ripe tomatoes, thinly sliced
Old Bay Tartar Sauce
- 1 cup mayonnaise
- 1 -2 pickled jalapeno pepper, finely chopped
- 1 tablespoon drained capers
- 1 tablespoon chopped pickle (preferably cornichons)
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon basil
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons Old Bay Seasoning
- fresh ground black pepper
- Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
- Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
- The crabs: melt the butter in a small saucepan over med-high heat.
- Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
- Set up grill for direct grilling; preheat to high.
- When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
- Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
- When done, the shells will turn bright red.
- Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
- To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
- Serve with the remaining tartar sauce on the side.
I'm sure the crabs are really good, because honestly, how can soft shell crabs be bad? But, I didn't try them. I did make the Old Bay tartar sauce though and thought it was one of the best tartar sauces I have ever tasted. It's tangy, spicy and full of flavor. I used fresh tarragon and thought it was perfect with the other ingredients. I did use less Old Bay as it's a little much for me sometimes, but what I did use was great.