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Wye Island Soft Crabs
  • 1/2 cup butter, melted
  • 1 teaspoon olive oil
  • 1/4 cup minced fresh basil leaves
  • 4 tablespoons minced fresh parsley
  • 1/4 teaspoon cayenne pepper
  • 24 medium softshell crabs
  • 3/4 cup sliced almonds
  • basil leaves for garnish
Make basil butter: Blend together the butter, oil, basil, parsley and cayenne. Set aside. Grill the crabs: Brush the crabs with some of the basil butter. Place them directly on the prepared grill or thread them onto skewers. Grill for about 3 minutes on each side, until they turn a reddish color. Be sure that the crabs are cooked through, but do not overcook them. Brush them with more basil butter and sprinkle with the almonds. Serve immediately, garnish with basil leaves. Serves 8.
The delicacy of the tender crabs and the light sauce call for a delicate Chardonnay.
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