Virginia Grilled Soft Shell Crabs with Lemon Butter

Introduction

Soft shell crabs are a Chesapeake Bay delicacy, especially on the Eastern Shore of Virginia. The Arteflame grill brings out their natural sweetness, gives them a crispy exterior, and infuses them with smoky flavor. This recipe uses the Arteflame’s unique searing center and flat top griddle to cook each crab perfectly and evenly while enhancing it with Old Bay seasoning and a decadent lemon butter drizzle. It's simple, bold, and full of authentic Virginia flavor.

Ingredients

• 4 fresh soft-shell crabs, cleaned
• 2 tbsp Old Bay seasoning
• 4 tbsp unsalted butter, plus extra for grilling
• 1 clove garlic, finely minced
• Juice of 1 lemon
• 1 tsp lemon zest
• Fresh chopped parsley (optional, for garnish)
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins into the center of your Arteflame grill.
3. Stack hardwood firewood over the napkins.
4. Light the paper napkins and let the grill heat up for about 20 minutes. You’ll be ready to cook once the center grill grate reaches searing temperatures of 1,000°F.

Step 2: Prepare the crabs

1. Pat the soft shell crabs dry with paper towels.
2. Season both sides generously with Old Bay, salt, and pepper.

Step 3: Make lemon butter sauce

1. On the outer flat top of the Arteflame griddle (medium heat zone), place 4 tbsp of butter.
2. Add the minced garlic and let it cook gently until fragrant, about 1–2 minutes.
3. Squeeze in lemon juice and add lemon zest. Stir and keep warm on the outer edge of the flat cooktop.

Step 4: Grill the crabs

1. Place the crabs top shell down directly on the hotter part of the flat griddle cooktop close to the center grate, not on the grill grate itself.
2. Grill for about 3–4 minutes per side, pressing gently to ensure even searing.
3. Baste each crab with a dab of butter while grilling to enhance flavor and crispness.
4. Crabs are done when the shells turn deep red-orange and the meat is opaque and juicy.

Step 5: Finish and serve

1. Remove crabs 15°F before desired doneness to allow them to finish cooking off-heat.
2. Drizzle the lemon butter sauce over the grilled crabs just before serving.
3. Garnish with fresh chopped parsley if desired.

Tips

• Use only fresh, cleaned soft shell crabs.
• Always grill them flat and top shell down first to maintain shape and crispy texture.
• The closer to the center, the hotter the cooktop. Use these zones wisely depending on crab size and thickness.
• Basting with butter keeps meat tender and enhances the shell's crispness without burning.
• Let the firewood burn to coals after ignition—it gives a perfect, even heat for grilling seafood.

Variations

1. Spicy Cajun Crabs: Swap Old Bay with Cajun seasoning and add a pinch of cayenne to the lemon butter.
2. Garlic Herb Crabs: Add chopped rosemary and thyme to the butter sauce for earthy depth.
3. Asian Inspired Crabs: Replace lemon juice with lime, add soy sauce, ginger, and a drizzle of sesame oil.
4. Virginia Bay Crabs: Serve with grilled corn and slaw, using apple cider vinegar in the butter for a true coastal taste.
5. Buttery Beer Crabs: Use a splash of local Virginia lager in the butter mix instead of lemon juice for a malty kick.

Best pairings

• Grilled corn on the cob with herbed butter
• Chilled Virginia white wine (Viognier or Chardonnay)
• Fresh tomato cucumber salad
• Toasted baguette slices grilled on the Arteflame
• Classic coleslaw with apple cider vinegar

Conclusion

Soft shell crabs are one of Virginia’s greatest seafood treasures, and the Arteflame grill is the perfect cooking companion to highlight their flavor and texture. With its ability to sear at high temps and its large flat top surface, you can prepare an entire coastal meal with no fuss and incredible results. Grab some fresh crabs, firewood, and butter—and let’s get grilling!