| 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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