North Carolina Grilled Soft Shell Crab with Remoulade

Introduction

Tender, juicy soft shell crabs flame-kissed over a blazing Arteflame grill, finished with a zesty Southern-style remoulade. Searing over 1,000°F locks in the sweetness of the crab, while the flat top ensures perfect, golden perfection. This recipe takes the art of grilling seafood to another level, bringing North Carolina coastal flavors right to your backyard.

Ingredients

• 4 fresh soft shell crabs, cleaned
• 4 tbsp unsalted butter, melted (for grilling)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• Juice of half a lemon
• Remoulade sauce:
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers, chopped
• 1 tbsp dill pickles or relish
• 1 tsp hot sauce (optional)
• 1 tsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and light them.
3. Your grill will be ready in about 20 minutes with an ideal sear temperature of over 1,000°F on the center grate and a range of heat zones on the flat cooktop.

Step 2: Prep the Remoulade Sauce

1. In a bowl, mix together mayonnaise, Dijon mustard, capers, pickles, hot sauce, lemon juice, garlic powder, onion powder, salt, and pepper.
2. Chill the sauce while preparing the crab.

Step 3: Prepare the Soft Shell Crabs

1. Pat the cleaned soft shell crabs dry with paper towels.
2. Brush both sides with melted butter.
3. Season with sea salt, black pepper, and smoked paprika.
4. Drizzle lemon juice over the top.

Step 4: Grill the Crabs

1. Place the soft shell crabs on the center grill grate for a quick sear — about 1.5 to 2 minutes per side — to lock in the juices.
2. Move the crabs to the flat top griddle towards the outer side to gently bring them to full temperature and doneness — another 3–4 minutes.
3. When internal temp reaches 15°F below target, remove them from heat and let rest (carryover cooking will complete the job).

Step 5: Serve

1. Plate the grilled crabs and drizzle with the chilled remoulade sauce.
2. Garnish with extra lemon wedges and serve immediately.

Tips

• Use butter instead of oil for extra flavor on the griddle.
• Monitor temperature closely — soft shell crab cooks quickly due to its delicate structure.
• Let your grilled crab rest off the heat for a few minutes to finish cooking through carryover heat.
• For crispier texture, let butter foam slightly on the flat top before placing crabs.
• Clean your grill right after cooking—Arteflame makes cleanup super easy!

Variations

1. Spicy Cajun Crab: Add Cajun seasoning and a pinch of cayenne for a southern heat kick.
2. Citrus Herb Crab: Swap paprika for lemon zest and chopped fresh thyme and dill.
3. Asian-Inspired Crab: Brush with soy sauce and sesame oil, and serve with a wasabi mayo sauce.
4. Garlic Butter Crab: Add minced garlic to the butter before brushing on the crabs before grilling.
5. Smoky Chipotle Crab: Use chipotle powder and smoky remoulade with adobo sauce mixed in.

Best pairings

• Grilled corn with herb butter
• Chilled watermelon-feta salad
• Light, crisp North Carolina white wine (like Albariño or Viognier)
• Grilled sourdough with roasted garlic spread
• Grilled asparagus with lemon zest

Conclusion

Grilling soft shell crab on the Arteflame brings out unbeatable flavor with the unbeatable sear that only over-1,000°F heat can deliver. Paired with the tangy remoulade, this dish is simple, fresh, and ultra-satisfying—coastal North Carolina cuisine at its best. Zero pans, no lids needed—just flames, flavor, and finesse.