| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| Soft-shell crabs, thawed in | ||
| frozen | ||
| Basting sauce, recipes | ||
| below |
INSTRUCTIONS
Crabs should be liberally and often basted with sauce while grilling over low heat about 12 inches from coals. Grill about 4 to 5 minutes per side. Barbecue Sauce: Add oil to a favorite barbecue sauce ( 1 part sauce to 2 parts oil) White Wine Marinade: Combine 1/2 cup vegetable oil, 1 teaspoon chopped fresh basil, and 1 teaspoon lemon pepper. Slowly add 3/4 cup dry white wine and beat with a whisk to combine. Let stand at room temperature 30 minutes, or up to several hours in the refrigerator, for the flavors to blend. Seafood Baste: Mix together 1/2 cup melted butter, 3 tablespoons lemon juice, 2 tablespoons minced parsley, and 1/2 tablespoon grated lemon rind. Recipe by: The Coastland Times Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Jun 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 306.7mg
Potassium: 434.5mg
Carbohydrates: 38.7g
Fiber: 12.8g
Sugar: 14.2g
Protein: 14.8g