Recipe courtesy of Chris Holmes
Total:
2 hr 23 min
Prep:
15 min
Inactive:
2 hr
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 soft-shell crabs, rinsed and cleaned
  • 2 sticks margarine or butter (margarine will cause less flaring)
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 4 teaspoons hot sauce
  • 2 small lemons, juiced
  • 4 slices crisp bacon, crumbled
  • Grilled Vidalia Onions, recipe follows
Grilled Vidalia Onions:
  • 4 small Vidalia onions
  • 4 tablespoons dry vegetable seasoning
  • 4 cups extra-virgin olive oil

Directions

Melt margarine over low-medium heat and add olive oil, salt, pepper, hot sauce, lemon juice, and bacon. Simmer for 2 minutes. Allow to cool.

Place the cleaned crabs on plate. Liberally coat the crabs with the sauce, making sure to lift the sides of the shell to coat the meat inside. Save remaining sauce for basting. Cover the crabs and allow to marinate in the refrigerator for at least 2 hours.

Heat grill to medium-low.

Place crabs on grill topside down. Baste with remaining sauce while they cook. Cook crabs about 3 to 4 minutes on each side. The crab will crisp on the outside and the meat inside will turn white.

Remove from grill and serve topped with Grilled Vidalia Onions.

Grilled Vidalia Onions:

Heat griddle or nonstick pan over medium-high heat.

Peel onions and cut into thin rings. Toss rings with seasoning and olive oil.

Cook until onions turn clear and start to caramelize. Serve over grilled crab.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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