- 1 cup [250 mL] vegetable oil
- 2 tablespoons [30 mL] vinegar
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] lemony pepper
- 1 teaspoon [5 mL] lemon juice
- 1/4 teaspoon [1 mL] tarragon
- 1/8 teaspoon [0.5 mL] garlic powder
- 12 soft-shell crabs
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- Well mix together vegetable oil, vinegar, salt, lemony pepper, lemon juice, tarragon and garlic powder.
- Cover and refrigerate sauce for at least 8 hours.
- Arrange crabs, back down, into a wire rack.
- Barbecue crabs over hot charcoals for 10 minutes, brushing crabs often with sauce.
- Turn crabs over; barbecue for 10 minutes more, still brushing crabs often with sauce, until well done.
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