American · Dinner
Maryland Grilled Soft Shell Crab Plate
Maryland Chesapeake Bay spring tradition reading 2 fresh soft shell crabs dredged in Old Bay-seasoned cornmeal and grilled hard until shells crisp, plated over a buttermilk-Dijon cucumber salad with grilled sourdough and lemon-caper butter for the Tidewater seasonal grill plate.
$$$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
18Calories
4gProtein
0gFat
0gCarbs
0gSugar
0gFiber
62mgSodium
16mgChol
Goes well with
Muscadet Sevre et Maine Sur LieMuscadet Sevre et Maine Sur Lie — A refr...
local
Flying Dog Pearl Necklace Oyster StoutFlying Dog Pearl Necklace Oyster Stout —...
international
Instructions
1
Prep
Pat crabs dry. Thinly slice cucumber and red onion; pick and chop dill and chives. Mince 4 garlic cloves, smash the remaining 2. Zest 2 lemons. Whisk buttermilk, Dijon, half the dill, half the chives, vinegar, lemon zest, 0.75 tsp salt, and pepper; toss with cucumber and onion, rest 10 minutes. Mix cornmeal, flour, Old Bay, paprika, cayenne, and 0.75 tsp salt.
2
Toast
Brush sourdough with 2 tbsp olive oil. Heat grill pan or griddle over medium-high 4 minutes. Working in batches if needed, grill bread 60 seconds per side until golden striped. Rub one side of each slice with smashed garlic; transfer to plates.
3
Grill
Brush crabs with neutral oil and dredge in cornmeal mix, pressing to coat. Brush grill pan with remaining 2 tbsp olive oil. Lay crabs shell-side down over medium-high heat 4 to 5 minutes undisturbed until deep mahogany. Flip, grill 3 to 4 minutes until legs turn opaque.
4
Build
Melt butter in a small saucepan over medium 90 seconds until foaming. Off heat, stir in minced garlic, capers, juice from 1 lemon, and 0.5 tsp salt.
5
Plate
Divide cucumber salad between two plates. Lay crabs shell-up over each pile, spoon lemon-caper butter across the crabs, set grilled sourdough on the rim of each plate, scatter remaining dill and chives, serve with remaining lemon halves alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) soft shell crabs
- 400g (14.1 oz) English cucumber
- 4 slices sourdough bread
- 120ml (1/2 cup) buttermilk
- 2 tbsp Dijon mustard
- 4 tbsp capers in brine
- 60g (2.1 oz) fine cornmeal
- 40g (1.4 oz) all-purpose flour
- 60g (2.1 oz) unsalted butter
- 2 tbsp Old Bay seasoning
- 1 tsp sweet paprika
- 0.5 tsp cayenne pepper
- 4 medium lemons
- 6 garlic cloves
- 60g (2.1 oz) red onion
- 1/4 cup extra-virgin olive oil
- 2 tbsp neutral oil
- 2 tbsp white wine vinegar
- 20g (medium handful) fresh dill
- 20g (medium handful) fresh chives
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper