Easy grilled soft shell crabs and Rob’s “famous” Slaw made with the seemingly everlasting red and green cabbages, a favorite of mine, but I took out the last bowl of chili for Michael…this crazy non-beach wintry weather is perfect for long-lost comfort food dinners so I have to say, comfort to me the soft shells and to Mike, the chili. Everybody is happy.
I used a grill pan yesterday for 2 truly grill weather soft shells a quick “Halo” marinade and a brief sauté , layered over the slaw and served with halo segments and lemon.
Grilled Soft Shell Crabs
4 soft shell crabs, cleaned
2 teaspoons extra virgin olive oil
2 medium garlic cloves, peeled and diced
Pinches of Phillips Seafood seasoning
3 tablespoons Zesty Italian bottled dressing, (I know, but it was in the pantry)
Zest from about 1/2 of a lemon
Zest from 2 “Halo” and supreme segments from another or as many as you want to serve with the crabs, I ate 2 whole “Halos”
Juice from 1/2 of a lemon
3-4 tablespoons fresh Parsley, chopped for marinade
Pinch of Herbes de Provence or your favorite herb mix (optional)
Salt and pepper
Fresh chopped parsley for garnish
1. Rinse and pat dry cleaned crabs and place them in a bowl. Add the rest of the ingredients except lemon juice and mix well, making sure the crabs are well-coated. Reserve some parsley for garnish.
2. Heat a grill, grill pan, When the grill pan is hot add the crabs and cook 3-4 minutes per side, turning once and basting with the oil mixture that was left in the bowl.
3. Remove to a serving dish and top with more parsley and the lemon juice.