• Grilled Soft Shell Crabs
 
  • Grilled Soft Shell Crabs
 

Grilled Soft Shell Crabs

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  • Difficulty2/5
  • Prep time15 mins
  • Cook time20 mins
  • Serves8 - 12
  • HardwoodAlder

Soft-shell crabs are only available May-July, that makes it a special seasonal treat. If you've only had this delicacy deep-fried or sautéed, we urge you to grill soft-shell crabs over wood smoke on your Traeger.

Ingredients

Soft-shell Crabs, cleaned, thawed if frozen8
Fresh Lemon Juice3 Tbsp.
Fresh Basil, Chives, or Parsley, or a mixture, chopped2 Tbsp.
Worcestershire Sauce1/2 tsp.
EVOO (Extra-Virgin Olive Oil)1/3 cup
Old Bay Seasoning or Traeger Cajun Rubas needed
Prepared Tartar Saucefor serving

Preparation

Rinse the crabs under cold running water and pat dry on paper towels. Transfer to a large resealable plastic bag.

Make the marinade: In a small mixing bowl combine the lemon juice, herbs, Old Bay Seasoning, and Worcestershire sauce. Slowly whisk in the olive oil. Pour the marinade over the crabs and refrigerate for 1 hour.

Drain the crabs and discard the marinade. Lightly dust the crabs with Old Bay Seasoning.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.

Arrange the crabs directly on the grill grate and grill, turning once, until the crabs turn orangish-pink and don't seem "squishy" when pressed with a finger, 16 to 20 minutes total depending on their size. Transfer to a platter or plates and serve with your favorite tartar sauce.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time20 mins
  • Serves8 - 12
  • HardwoodAlder