Grilled Soft-Shell Crab Sandwich with Crabhouse Spices

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20 minutes 4 sandwiches Print RecipeEmail Recipe


4largesoft-shell crabs (cleaned, rinsed and patted dry)
1largered onion (peeled and sliced into 1/4-inch thick rounds)
1⁄4cupvegetable oil
2teaspooncrabhouse spice blend
8slicefirm white sandwich bread
1⁄2cupcrabhouse tartar sauce


Make a hot gas or charcoal fire.

Brush both sides of the crabs and onion slices lightly with oil. Sprinkle a small amount of the spice blend on each side of the crabs.

When the fire is ready, place the crabs, top side down, on the grill and surround them with the onion slices. Grill the crabs and onion for 3 to 4 minutes per side; the crabs should be reddish brown, a bit crispy, and just firm to the touch; the onion should be just tender.

Toward the end of the cooking time, grill the bread on both sides (if your grill isn't large enough to hold everything, you can grill the bread before starting the crabs). Spread 1 tablespoon of tartar sauce on each slice of bread. Sandwich the crabs and a few rounds of onion between the slices of bread and serve immediately.

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