Soft-Shell Crabs
Martha and chef Emeril Lagasse kick off our Man Show with recipes for soft-shell crabs with watercress, avocado, and mango salad from his new cookbook, "Emeril at the Grill."
Soft-Shell Crabs on the Grill
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Soft-Shell Crabs
Martha and chef Emeril Lagasse kick off our Man Show with recipes for soft-shell...
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The Martha Stewart Show, May 2009
- Yield Serves 6
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Ingredients
- 6 soft-shell crabs
- 1/4 cup olive oil
- Coarse salt and freshly ground black pepper
Directions
- Rinse crabs under cold running water; brush them with a small brush if necessary to remove any dirt from their shells. Twist off and discard apron. Fold back the pointed sides of the top shell to expose gills; remove gills on both sides. Using kitchen scissors, cut across the front of the crab about 1/4-inch behind the eyes and mouth; squeeze out the small sac located directly behind the mouth.
- Preheat a grill with the lid down or a grill pan over medium-high heat.
- Brush crabs with olive oil and season with salt and pepper. Place crabs on grill and cover. Cook, turning crabs every couple minutes and basting them with remaining olive oil, until they turn orange and are cooked through, 7 to 9 minutes. Remove from grill and serve immediately.
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