Marinaded Grilled Softshells

Soft shell crabs basted in a tangy tarragon-lemon marinade and grilled slow and low over coals. The shells turn crispy and golden while the sweet crab meat stays juicy inside. This is peak summer seafood, Chesapeake Bay style.

The marinade is simple: oil, white vinegar, tarragon, lemon pepper, lemon zest, and garlic powder mixed and left at room temperature for several hours so the flavors infuse into the oil. Basting the crabs liberally with this mixture keeps them from drying out over the coals and adds a subtle herbal, citrusy glaze.

Grilling 12 inches from the coals (not right over them) is key. Soft shells are delicate and cook fast. Too close to the heat and the thin shells char before the meat warms through. Five minutes per side at a distance gives you that crackling, crispy exterior without burning.

Pro Tips

• Let the marinade sit at room temperature for several hours before using. The tarragon and garlic need time to bloom in the oil.
• Baste the bottom side first, then flip and baste the top. This ensures both sides get flavor and moisture.
• Don’t press down on the crabs with a spatula. They’re full of sweet juices you don’t want to lose.
• Serve immediately off the grill. Soft shells lose their crispness fast as they cool.

Variations

• Add Old Bay seasoning to the marinade for a more traditional Chesapeake flavor profile.
• Squeeze fresh lemon over the crabs right off the grill for a brighter citrus punch.
• Serve on a toasted roll with remoulade sauce for a grilled soft shell crab sandwich.