Grilled Soft-Shell Crabs

Name: Grilled Soft-Shell Crabs
Ingredients: 3 tablespoons minced shallots; 3 tablespoons fresh lime juice; 3 ounces white port; 3 ounces heavy cream; 1 2-inch slice fresh ginger, peeled and finely grated; 4 ounces unsalted butter, chopped in pieces; Coarse salt and cayenne pepper to taste; 8 jumbo soft-shell crabs, cleaned; 2 tablespoons olive oil; Freshly ground white pepper to taste; 1 large scallion, thinly sliced; 1 small bunch fresh coriander leaves, chopped

12 ingredients

12 steps

Ingredients

3 tablespoons minced shallots
3 tablespoons fresh lime juice
3 ounces white port
3 ounces heavy cream
1 2-inch slice fresh ginger, peeled and finely grated
4 ounces unsalted butter, chopped in pieces
Coarse salt and cayenne pepper to taste
8 jumbo soft-shell crabs, cleaned
2 tablespoons olive oil
Freshly ground white pepper to taste
1 large scallion, thinly sliced
1 small bunch fresh coriander leaves, chopped

Directions

1

Place the shallots in a saucepan with the lime juice and port.
2

Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes).
3

Add heavy cream and grated ginger.
4

Bring to a boil and reduce by a third to three tablespoons.
5

Reduce heat to very low and whisk in the butter, a small piece at a time.
6

Season to taste with salt and cayenne pepper.
7

Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary.
8

Keep warm (be careful not to overheat or the sauce may curdle).
9

Preheat broiler or outdoor grill.
10

Brush the crabs with olive oil and season with salt and pepper.
11

Grill three to four minutes on each side, until crisp and a deep reddish brown.
12

Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.