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Reprinted from The Edge 2005.2006
Soft-Shell Scampi


• 1 dozen soft-shell crabs
• 3 tablespoons finely minced garlic
• 3 tablespoons minced parsley
• Juice from 1/2 lemon
• 2 tablespoons extra-virgin olive oil
• 1/2 stick butter
• Salt and pepper

Melt butter and add remaining ingredients. Grill crabs over hot coals, basting with butter-garlic mixture until crabs are cooked.

Greg’s Wine Pick:
Mount Nelson Sauvignon Blanc Marlborough 2004
For fans of New Zealand Sauvignon Blanc, this has all the bracing acidity and grapefruit flavors that you expect and I love the way it cuts through the butter and olive oil in the dish so that the palate remains fresh.

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