grilling crabs ?

[rkouhi]

has anyone thrown crabs on the grill before? I have heard of it but have never gotten any details.

[Burchbeer]

The Indians used to do it. Find one and ask him or her.

I have not tried. Maybe we could do it at Crabfest next Sunday?

[BowMovements]

You grill a crab all you want. He is still not gonna talk! Stubborn S O B's

[crabby and son]

I put one on the grill and he kept crawling off:confused:maybe I needed more water:eek:..........Gary

[zachl]

grilled hard crab? I can see a grilled softy

[b dog]

that may take a while for a whole bushel or a big grill

[GG1 Dad]

Don't forget the barbeque sauce!

[rj]

Try this one...

About a tablespoon or so of Olive Oil (or melted butter), mix in old bay, and some finely minced garlic....or what ever you like...still the crab with an icepick, place a hole in the underside of the shell just above the apron. Be careful not to pierce the top. Now with an injector or large suringe inject about a tablespoon of the oil mix into the hole and place the crab upside down on a hot grill on low. Let it cook there for about 10 minutes. The oil and seasoning will mix with the crabs own liquids and steam it from the inside out. When the steam stops coming from the hole, take it off the grill and enjoy. All the seasoning will mix with the meat. (if the crab is missing any legs, swimmers or claws this won't work as well because the juices tend to escape too fast and the crab gets undercooked) add more oil for larger crabs, less for smaller ones..

[Burchbeer]

Well there ya go. Back to Top. BTT

[FishFarm]

Sounds great rj. Cant wait to try.

[BowMovements]

:chef:

[MIKE BURGESS]

I think I will pass :D

[moc]

I have a slightly diff recipe that I use. I place the crabs on ice for 20 mins, then I ice pick them. Once I know they are dead and chilled, I break off the apron, then pull the back off. I then clean the guts and deadman figures out under running cold water. Now what you are left with is two body halves and with the legs and claws still attached. I tend to beak the body into two halves since it seems easier to manage on the grill. I then take a 1/4 cub of olive oil and I add a teaspon of black pepper. I then add a tablespoon each of the following: garlic powder, onion powder, old bay, and Emeril Original seasoning. I mix them all together for a base. I then place the crab parts on the grill on low. I then base the crabs over and over with the olive oil mixture turn the crab parts of for about 10 mins. That is it. Just take them off of the grill. Great flavor.

[Choptank Rob]

I have a recipe for softcrabs on the grill. Get your grill hot and be sure to clean the grates. I then put some oil onto a folded paper towel and rub it on the grates. This is so the crabs won't stick. I season my soft crabs with a little lemon-garlic pepper and a dash or two of old bay and place them on the grill over med-low heat. I then mix 1tlbs of the lemon-garlic pepper and old bay with 3 tlbs of melted, lightly salted, butter. Baste the softcrabs with the mixture each time you turn the crabs. When the crabs are all dut done, I lift each tip of the topshell and add a small dab of boursin cheese, then put tip back down. After 2 more minutes, I take them off and serve them on a potato roll with tobasco infused mayo along with fresh sliced tomato. Talk about GOOD!!!! Enjoy!!

[rkouhi]

Thanks for the info, I will try it

[BowMovements]

I have a recipe for softcrabs on the grill. Get your grill hot and be sure to clean the grates. I then put some oil onto a folded paper towel and rub it on the grates. This is so the crabs won't stick. I season my soft crabs with a little lemon-garlic pepper and a dash or two of old bay and place them on the grill over med-low heat. I then mix 1tlbs of the lemon-garlic pepper and old bay with 3 tlbs of melted, lightly salted, butter. Baste the softcrabs with the mixture each time you turn the crabs. When the crabs are all dut done, I lift each tip of the topshell and add a small dab of boursin cheese, then put tip back down. After 2 more minutes, I take them off and serve them on a potato roll with tobasco infused mayo along with fresh sliced tomato. Talk about GOOD!!!! Enjoy!!


So you have never tasted a soft crab then?

Easier recipie. Clean crab/ clean grill/ spray pam/ grill/ eat. Soft crab actually taste good guys. You don't have to ruin them with seasons

[AIK68J]

You grill a crab all you want. He is still not gonna talk! Stubborn S O B's

Water boarding doesn't work

[BowMovements]

Water boarding doesn't work

LMAO :clapping2:

[fisheyed]

Bow I am with you on the soft crab. Got a few from evans seafood around shady side and man they were good. Light flower and saute in butter. The claws just popped goodness when you put them in your mouth.

[done workin]

So you have never tasted a soft crab then?

Easier recipie. Clean crab/ clean grill/ spray pam/ grill/ eat. Soft crab actually taste good guys. You don't have to ruin them with seasons

Agreed.

Maybe a dash of Old Bay, just a dash.

Chris

[Capt. Dale]

I have a recipe for softcrabs on the grill. Get your grill hot and be sure to clean the grates. I then put some oil onto a folded paper towel and rub it on the grates. This is so the crabs won't stick. I season my soft crabs with a little lemon-garlic pepper and a dash or two of old bay and place them on the grill over med-low heat. I then mix 1tlbs of the lemon-garlic pepper and old bay with 3 tlbs of melted, lightly salted, butter. Baste the softcrabs with the mixture each time you turn the crabs. When the crabs are all dut done, I lift each tip of the topshell and add a small dab of boursin cheese, then put tip back down. After 2 more minutes, I take them off and serve them on a potato roll with tobasco infused mayo along with fresh sliced tomato. Talk about GOOD!!!! Enjoy!!

Rob,
I've used boursin cheese on grilled tomato's your recipe sounds tasty.
Thanks
Always looking for something new and different.
I hope someone will grill some crabs up Sunday.
What do you say Davey Boy or Gary!

[Choptank Rob]

I have to laugh at some of the replys to my soft crab recipe!! I get 20 dozen soft crabs each year from down below and eat them in more ways that you can imagine. I LOVE softcrabs, but for some boob to come on here and tell me I can't taste the crab is just crazy. I love them dredged in house autry with a dash of old bay and pan fried in butter (actually my favorite way of eating them) but I also like to experiment with food and create new flavors and taste. Eat um how ya want, I really don't care, but don't throw someone under the bus because they can step outside of their circle!!

Eat on my brothers!!!

[BowMovements]

Huh What?? It was a joke. It sounded like you where making a something and adding crab as a side ingredient. I am a boob though, and I wouldn't have it any other way. Apparently there are some other boobs on here that agree with me though. I eat seafood for the taste of seafood. That is just me and the way I do it. My comment was apparently too sharp for your thin skin. So I'm sorry. :-(

[Choptank Rob]

BM, nor harm no foul!! And my skin is thicker than a 7-11 pork rind :)

[SeaNymphFM161]

Great Thread....Keep them recipies comming..my fav. soft shell recipie is as follows and supper simple...two pads butter in the bottom of a pan, put the soft crab on, take 1/2 a lemon and squeeze it on top...light dusting of old bay/jo....flip...little more lemmon/old bay....then ummmmmmmmmmmm. Need to go stock up on softies before they all disapear for the year.

Anybody selling them by the dozen in the Elkton, Chesapeake City, Georgetown area? I know a guy on the delaware side who shed's them, but been looking for a guy on the other side of the peninsula.

[Burchbeer]

Dale,

Norm has a Grillmaster to work the grill. He isnt a TFer, so lets all thank him with a tip. I intend to. Workin that grill for 4-6 hours is tough. He deserves out thanks monetarily.
He may happily try to cook them.
DB

[Capt. Dale]

I know Davey I was Funen with ya!

[BowMovements]

BM, nor harm no foul!! And my skin is thicker than a 7-11 pork rind :)


That right there is pretty funny :yes: ;-)