Soft Shell Crab.........a little help please.

Midnight Smoker

I just picked up a dozen, nice fat and kickin' soft shells. I usuallly just lightly dredge soft shells in a seasoned flour and saute in butter/olive oil mix.....simple and tastes great. I would REALLY to cook a few on the BGE......any suggestions? Thanks, Paul

BobS

Midnight Smoker,
Here is a recipe that I picked up off this forum from ChefWil. I have not made it, but the pictures were fantastic. I tried to use the original link and did not get anything, but have not tried to use the search function.[p]bacon wrapped softshell crab crabcake
BGE Forum by Chef Wil[p]http://www.biggreenegg.com/wwwboard/messages/294933.shtml[p]1 lb jumbo lump crabmeat
1/2 cup heavy whipping cream
1 egg
6 unsalted crackers
1 tbsp old bay seasoning
8 fresh soft shell crabs ( whalers )[p]in a small food processor or blender, ( bullet works best for small quantities )
place cream, egg, crackers, and seasoning, and pulse until smooth[p]fold into crabmeat
divide crabmeat into 8 equal portions
remove back of crab and clean out the inside of crabs. place crabcake stuffing wrap with 1 or 2 slices of bacon, don't use more than 2 because there will be too much bacon flavor and will mask the crab flavors
Cook at 350, indirect, I used silicon mats from the GURU GUYS for about 1/2 hour using 1 chunk of apple wood[p]

Unknown

BobS,
Seeing the pictures again made me want to do this recipe!!!!
[ul][li]Here is a link that works[/ul]