Broiled Soft-Shell Crabs


  • 12 soft-shell crabs, cleaned
  • ½ cup butter, softened
  • 2 teaspoons paprika
  • ½ teaspoon salt
  • ½ cup fresh parsley, chopped
  • flour

Blend butter, paprika and salt in a small bowl. Gently mix in parsley. Dust crabs lightly with flour. Place on a broiler pan. Spread with half of the butter mixture. Broil about 4 inches from heat until crisp and brown, about 4 to 5 minutes. Turn, spread with remaining butter mixture and cook until crisp and brown, about 3 to 4 minutes. Remove to a serving dish. Pour juices from the pan over crabs.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas