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Grilled Soft-shell Crabs With Lump Crabmeat Saute

  • Yield: 2 servings


  • 2 jumbo soft-shell crabs, cleaned
  • 1 tablespoon olive oil
  • One-half teaspoon granulated garlic
  • One-half teaspoon granulated onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Cajun seasoning mix
  • SAUCE:
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lemon juice
  • One-fourth cup white wine
  • One-half teaspoon Cajun seasoning mix
  • One-fourth teaspoon hot sauce
  • One-half pound lump crabmeat, picked over for shells and cartilage


  • Combine all the ingredients in a bowl and marinate the soft-shell crabs for 30 minutes. Grill for about 5 minutes on each side.
  • SAUCE: Combine all the ingredients to a sauté pan except for the lump crabmeat. 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.