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

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more