Outer Banks Press: Epicure: Soft-Shell Scampi

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Also from this issue:

Deep-Fried Soft-Shell Clusters
with Three Dipping Sauces


Soft-Shell Sushi

Macadamia-Crusted Soft Shells With Black Beans
and Pineapple-Rum Butter Sauce


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Reprinted from The Edge 2005.2006

Soft-Shell Scampi

YIELD: 12 CRABS

• 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.