Grilled Soft-Shell Crabs With Lump Crabmeat Sauté
One of my favorite foods without a doubt is soft-shell crab. Crabs shed their hard outer shell every time it goes through a growing spurt the results is a completely edible crab. Summertime would not be complete unless I fired up the grill and cooked up some.

Ingredients:
2 jumbo soft-shell crabs
1 tablespoon olive oil
one-half teaspoon granulated garlic
one-half teaspoon granulated onion
1 tablespoon lemon juice
1 teaspoon Tony Chachere's
Creole Seasoning
Sauce:
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon lemon juice
one quarter cup white wine
one-half teaspoon Tony Chachere's
Creole Seasoning
one quarter teaspoon hot sauce
one-half lb. lump crabmeat
 

Directions:
1. Combine all ingredients in a bowl and marinate soft-shell crabs for 30 minutes. Grill for about 5 minutes on each side.
Sauce:
1. Add all ingredients to a sauté pan except for lump crabmeat. Simmer for 2 minutes.
2. Stir in the lump crabmeat and gently cook on simmer until thoroughly heated. Be careful not to break up lumps of crabmeat.
3. Top grilled crabs with crabmeat sauce.
Yields 2 servings.


Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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