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Soft-Shell Crabs with Rémoulade

The grill gives a crispy texture to the outside of soft-shell crabs, while the interior melts in your mouth with a flood of flavor from the sea. Eat every last bit of the crab with a dollop of creamy rémoulade, a cold dipping sauce from France.

For the rémoulade:

3/4		cup mayonnaise
1/4		cup finely chopped fresh Italian parsley
2		tablespoons minced white onion
2		tablespoons fresh lemon juice
1		tablespoon capers, drained and minced
1		teaspoon Dijon mustard
		Tabasco sauce
		Kosher salt

12		soft-shell crabs, cleaned
1		stick (1/2 cup) unsalted butter, melted
		Freshly ground black pepper

To prepare the rémoulade: In a medium bowl whisk together the rémoulade ingredients, including Tabasco sauce and salt to taste. Cover and refrigerate until ready to serve.

Brush each of the crabs on both sides with melted butter. Season them with salt and pepper to taste. Grill the crabs over Direct High heat until the shells are bright red, 4 to 6 minutes, turning once halfway through grilling time. Serve immediately with the rémoulade.

Makes 4 to 6 servings.

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