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Grilled Soft Shell Crabs With Lumb Crabmeat Saute


  • 1 tablespoon olive oil
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1 tablespoon lemon juice
  • 1 teaspoon Creole or Cajun seasoning mix
  • 2 jumbo soft-shell crabs (*cleaned*)
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice
  • 1/4 cup white wine
  • 1/2 teaspoon Creole or Cajun seasoning mix
  • 1/4 teaspoon hot sauce
  • 1/2 pound lump crabmeat


  • Combine the olive oil, granulated garlic, granulated onion, lemon juice and seasoning mix in a bowl. Add the crabs and let stand for 30 minutes. Grill the crabs over hot fire for 5 to 7 minutes on each side. Set aside and keep warm.
  • To make the sauce, combine the butter, garlic, lemon juice, wine, seasoning mix, and hot sauce in a large skillet over medium-low heat. Simmer for 2 minutes.
  • Add the crabmeat and gently cook on simmer until thoroughly heated. Be careful not to break up the lumps of crabmeat.
  • To serve, top the grilled crabs with the sauce.