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Grilled Soft Shell Crabs

15

20

Hickory

If you've only had this delicacy deep-fried or sautéed, try grilling soft-shell crabs over Traeger’s flavorful fire for a delicious seasonal treat.

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  • 8 Whole soft-shell crabs, cleaned

  • 2 Whole lemons, juiced

  • 3 Tablespoon fresh chopped basil, chives, parsley or a mixture

  • 1/3 Cup Cajun seasoning, divided

  • 2 Tablespoon Worcestershire sauce

  • 1/2 Cup extra-virgin olive oil

  • tartar sauce, for serving

  • 1

    Rinse the crabs under cold running water and pat dry on paper towels. Transfer to a large resealable bag.

    • 8 Whole soft-shell crabs, cleaned

  • 2

    For the Marinade: In a small mixing bowl, combine the lemon juice, herbs, half of the Cajun seasoning and Worcestershire sauce. Slowly whisk in the olive oil. Pour the marinade over the crabs and refrigerate for 1 hour.

    • 2 Whole lemons, juiced

    • 3 Tablespoon fresh chopped basil, chives, parsley or a mixture

    • 1/3 Cup Cajun seasoning, divided

    • 2 Tablespoon Worcestershire sauce

    • 1/2 Cup extra-virgin olive oil

  • 3

    Drain the crabs and discard the marinade.
  • 4

    Lightly dust the crabs with remaining Cajun seasoning.
  • 5

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 6

    Arrange the crabs directly on the grill grate and grill, turning once, until the crabs turn orangish-pink and don't seem "squishy" when pressed with a finger, about 16 to 20 minutes total depending on their size.

    450 ˚F

  • 7

    Transfer to a platter or plates and serve with your favorite tartar sauce. Enjoy!

    • As Needed tartar sauce, for serving

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