Grilled Soft-Shell Crabs with Tartar Sauce

• Recipe by Steven Raichlen

Ingredients

TARTAR SAUCE

1. 1 cup mayonnaise
2. 1 tablespoon drained capers, finely chopped
3. 1 tablespoon snipped chives
4. 1 tablespoon finely chopped cornichons
5. 1 tablespoon minced pickled jalapeños
6. 1 tablespoon fresh lemon juice
7. 1 tablespoon finely chopped tarragon
8. 2 teaspoons Dijon mustard
9. 1 teaspoon seafood seasoning, such as Old Bay
10. Salt and freshly ground pepper 

CRAB SANDWICHES

1. Vegetable oil, for the grill
2. 1 stick (4 ounces) unsalted butter
3. 2 garlic cloves, minced
4. 2 small shallots, minced
5. 1 teaspoon seafood seasoning, such as Old Bay
6. 4 rolls, split
7. 12 cleaned soft-shell crabs
8. Salt and freshly ground pepper 

Directions

1. MAKE THE TARTAR SAUCE: Combine all of the ingredients in a bowl.
2. MAKE THE CRAB SANDWICHES: Light a grill. Brush the grate with oil. Melt the butter in a saucepan. Add the garlic, shallots and seafood seasoning and cook over high heat until fragrant, about 2 minutes; don't let the garlic brown.
3. Grill the rolls until golden; move the rolls to a cooler part of the grill. Brush the crabs generously with the aromatic butter and season with salt and pepper. Grill the crabs over high heat, turning occasionally, until bright red, crisp and charred in spots, about 4 minutes. Spread the tartar sauce on the rolls, top with the crabs and serve.