Recipe Categories
Seafood 
Cajun/Creole
Cajun Crabs

Lynn's Soft Shell Crab With Crabmeat Sauce

2 jumbo soft-shell crabs
1 tablespoon olive oil
one-half teaspoon granulated garlic
one-half teaspoon granulated onion
1 tablespoon lemon juice
1 teaspoon Creole Seasoning

Sauce:
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon lemon juice
one quarter cup white wine
one-half teaspoon Creole Seasoning
one quarter teaspoon hot sauce
one-half lb. lump crabmeat
 

1. Combine all ingredients in a bowl and marinate soft-shell crabs for 30 minutes. Grill for about 5 minutes on each side.
 
 
Sauce:
1. Add all ingredients to a sauté pan except for lump crabmeat. Simmer for 2 minutes.
2. Stir in the lump crabmeat and gently cook on simmer until thoroughly heated. Be careful not to break up lumps of crabmeat.
3. Top grilled crabs with crabmeat sauce.
Yields 2 servings.

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