Ingredients
For the sauce:
- 3 tablespoons minced shallots
- 3 tablespoons fresh lime juice
- 3 ounces white port
- 3 ounces heavy cream
- 1 2-inch slice fresh ginger, peeled and finely grated
- 4 ounces unsalted butter, chopped in pieces
- Coarse salt and cayenne pepper to taste
For the crabs:
- 8 jumbo soft-shell crabs, cleaned
- 2 tablespoons olive oil
- Freshly ground white pepper to taste
- 1 large scallion, thinly sliced
- 1 small bunch fresh coriander leaves, chopped
- Nutritional Information
Nutritional analysis per serving (4 servings)
628 calories; 40 grams fat; 21 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 52 grams protein; 310 milligrams cholesterol; 844 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place the shallots in a saucepan with the lime juice and port. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes). Add heavy cream and grated ginger. Bring to a boil and reduce by a third to three tablespoons.
- Reduce heat to very low and whisk in the butter, a small piece at a time. Season to taste with salt and cayenne pepper. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary. Keep warm (be careful not to overheat or the sauce may curdle).
- Preheat broiler or outdoor grill.
- Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown.
- Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.
Dining and Cooking