Save Recipe Print
Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes
Total:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Slaw:
Grilled Soft Shell Crabs:
For Assembly:

Directions

For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.

For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.

For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.

More from:

Grilling on TV

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Stuffed Shells

Recipe courtesy of Ree Drummond

Homemade Soft Pretzels

Recipe courtesy of Alton Brown

Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Almost-Famous Soft Pretzels

Recipe courtesy of Food Network Kitchen

Quick Shells and Cheese

Recipe courtesy of Ree Drummond

Crab Cakes

Recipe courtesy of Ina Garten

Mushroom-Spinach Stuffed Shells

Recipe courtesy of Food Network Kitchen

Chicken Parmesan Stuffed Shells

Recipe courtesy of Food Network Kitchen

Soft Hard-Boiled Eggs

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories