Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Grilled Soft-shell Crabs With Jumbo Lump Crabmeat

Grilled Soft-shell Crabs With Jumbo Lump Crabmeat

Soft-shell crabs paired with jumbo lump crabmeat! Absolute heaven!

  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 4 jumbo soft-shell crabs, cleaned
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • SAUCE:
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lemon juice
  • 1/4 cup white wine
  • 1/2 teaspoonEmeril's Essence
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 2 tablespoons parsley, chopped
  • 1 tablespoon chives, chopped


  • Toss the soft shell crabs with the olive oil, lemon juice and salt and pepper.

    Preheat a grill to medium-high.

    Grill for about 5 minutes on each side.

  • SAUCE: Combine all the ingredients to a sauté pan except for the lump crabmeat, parsley and chives. Simmer for 2 minutes. Stir in the lump crabmeat and gently cook on simmer until thoroughly heated. Be careful not to break up lumps of crabmeat. Top the grilled crabs with crabmeat sauce. Garnish with parsley and chives.