Grilled Soft-Shell Crabs With Spicy Tartar Sauce

Serves: 4
Total Calories: 605


1 cup mayonnaise, good-quality
1 to 2 jalapeno chiles, , fresh or pickled, seeded and finely chopped
1 tablespoon Dijon style mustard
1 tablespoon lime juice, fresh, or more to taste
1 tablespoon capers, drained and chopped
1 tablespoon chives, chopped fresh or trimmed scallion greens
1 tablespoon cornichon pickles, or other sour pickle
1 tablespoon tarragon, chopped fresh, or basil
salt, to taste (optional)
1/2 cup butter, unsalted, melted, or olive oil
1 tablespoon lemon juice, fresh
12 soft-shell crabs, cleaned
salt and freshly ground black pepper, to taste


1. Preheat the grill to high.

2. Prepare the tartar sauce. Combine the mayonnaise, chiles, mustard, 1 tablespoon lime juice, the capers, chives, pickles, and tarragon in a small bowl and whisk thoroughly to mix. Taste for seasoning, adding salt or lime juice as necessary the mixture should be highly seasoned. Set aside until serving time (see Note).

3. Combine the melted butter and lemon juice in a small bowl and whisk to blend. Brush the crabs on both sides with some of the mixture and season generously with salt and pepper.

4. When ready to grill, oil the grill grate. Arrange the crabs on the hot grate and grill, turning with tongs, until the shells are bright red, 3 to 6 minutes per side. Brush the crabs with the remaining butter mixture once or twice as they cook.

5. Transfer the crabs to serving plates or a platter and serve immediately, accompanied by the tartar sauce.

Serves 4 to 6

Note: The sauce can be made up to 2 days ahead of time. Refrigerate, covered.

Nutritional Facts:

Serves: 4
Total Calories: 605
Calories from Fat: 600

This Grilled Soft-Shell Crabs With Spicy Tartar Sauce recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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