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Cheese Stuffed Soft Shell Crabs With Grilled Tomato Basil Coulis, And Grilled Green Onions

  • Yield: 6 servings


  • 12 very fresh soft shell crabs, sandbags, aprons and gills removed, rinsed, and patted dry
  • 1 1/4 cups crumbled goat cheese
  • Olive oil
  • Essence
  • Salt
  • Freshly ground black pepper
  • 2 bunches fresh green onions, root ends trimmed and wiped clean.
  • Grilled Tomato Coulis


  • Preheat the grill to medium-high heat.
  • Stuff the cavity of each crab with 2 tablespoons of the goat cheese, pressing the cheese firmly to fit. Rub each crab lightly with oil and season with Essence, salt and pepper.
  • Rub the green onions lightly with olive oil and season with salt and pepper.
  • Place the crabs on the grill and cook, turning, until crisp and bright red in color, about 5 minutes per side. Place the green onions on the grill and cook, turning, until marked and starting to color, about 2 minutes. Remove from the grill.
  • Arrange the Grilled Potato and Fennel Salad in the center of each of 6 plates, and top with 2 crabs. Drizzle 1/4 cup of the Grilled tomato-Basil Coulis around and over the crabs, garnish with the grilled green onions, and serve.