RC: Grilled Soft-Shell Crabs With Scallions, Ginger and Deep-Fried Capers
Posted by Gil and Vera on Apr 16, 1998 at 18:53:53
Grilled Soft-Shell Crabs With Scallions, Ginger and Deep Fried Capers

8 jumbo soft- shell crabs, cleaned
3 tbs. minced shallots
3 tbs. lemon juice
3 oz .white Port
3 oz heavy cream
1 2-inch slice ginger, peeled and finely grated
4 oz. unsweetened butter, broken into pieces
Salt and cayenne pepper to taste
¾ cup peanut oil for deep frying
4 tbs. large capers, drained
2 tbs. olive oil
Salt and pepper to taste
1 large scallion, finely sliced

1. Place minced shallots in saucepan with lemon juice and white Port, and reduce over medium heat until about 2 tbs. of sauce remain {5-7 min}. Add heavy cream and grated ginger. Bring to a boil, and reduce by a third, to about 3 tbs.
2 Reduce heat to very low, and whisk in butter, one piece at a time, whisking constantly. Season with salt and a pinch of cayenne pepper; strain sauce through a fine-mesh strainer. Taste for seasonings, adding a few drops of lemon juice if necessary. Set aside and keep warm.
3. In a heavy- bottomed saucepan, heat peanut oil to 325 degrees. Carefully drop in drained capers and deep-fry until buds open fully and are crisp, about 2-3 min. Remove with a slotted spoon, and drain on absorbent paper. Set aside and keep warm.
4. Preheat broiler or outdoor grill until medium hot. Brush crabs with olive oil, and season with salt and pepper. Grill approx. 3-4 min. on each side, until nicely crisp and reddish brown.
5. Arrange crabs on a serving plate, drizzle sauce over them, and sprinkle with scallions and deep-fried capers. Serve with summer vegetables and a dry white wine.
Yield: 4 servings.