Grilled Maryland Soft Crabs & Seafood Marinade - Part 2 of 2
INGREDIENTS:
12 Maryland soft crabs; live
-or frozen
Seafood marinade; see part 2
12 Maryland soft crabs; live
-or frozen
Seafood marinade; see part 2
Recipe by: The Maryland Seafood Cookbook.
Dress live crabs see (*) below; thaw crabs if frozen. Liberally baste bottom sides of crabs with marinade and carefully p-lace, bottom side down, on barbecue grill. Grill over slow fire, at least 12 inches from coals, for 5 minutes. Liberally baste top of crabs with marinade, turn carefully and grill five minutes more. Makes six servings, two crabs each.
(*) To Dress Soft Shell Crabs: Use only live crabs. With a sharp knife, cut off "apron" or flap that folds under the rear of the body. Turn the crab and cut off the face at a joint just back of the eyes. Lift each point at the sides with the fingers, remove the gills, and wash the crabs in cold water. Pat dry with paper towels.
Dress live crabs see (*) below; thaw crabs if frozen. Liberally baste bottom sides of crabs with marinade and carefully p-lace, bottom side down, on barbecue grill. Grill over slow fire, at least 12 inches from coals, for 5 minutes. Liberally baste top of crabs with marinade, turn carefully and grill five minutes more. Makes six servings, two crabs each.
(*) To Dress Soft Shell Crabs: Use only live crabs. With a sharp knife, cut off "apron" or flap that folds under the rear of the body. Turn the crab and cut off the face at a joint just back of the eyes. Lift each point at the sides with the fingers, remove the gills, and wash the crabs in cold water. Pat dry with paper towels.