Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Soft Shell Crab with Cucumber Dill Dressing

Ingredients

1/4 cup olive oil

1 Tbl kosher salt

1/2 Tbl fresh ground black pepper

6 large or jumbo fresh soft shell crabs

1 recipe grilled Vidalia onions

1 recipe cucumber dill dressing

Instructions

Using kitchen shears, remove the eyes and gills from the soft shell crabs. Brush the crabs with the olive oil and season with salt and pepper.

Prepare the grill. Cook the crab over direct high heat for a total of 8-10 minutes. Rotate the crabs a quarter turn after the first 3 minutes of cooking and gently flip them once while cooking.

While the crabs are cooking, also prepare the grilled onions. To serve, place one skewered onion on a plate, set the grilled crab on the onion and drizzle with the cucumber dressing.

Yield: 6 servings

Recent Recipes

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more