Reprinted from The Edge 2005.2006
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.
Mount Nelson Sauvignon Blanc
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.