One of my favorite foods without a doubt is soft-shell crab. Crabs shed their hard outer shell every time they go through a growing spurt. The result is a completely edible crab. Summertime would not be complete unless I fired up the grill and cooked up some. Ingredients: 2 jumbo soft-shell crabs 1 tablespoon olive oil 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1 tablespoon lemon juice 1 teaspoon Cajun seasoning Sauce: 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon lemon juice 1/4 cup white wine 1/2 teaspoon Cajun Seasoning 1/4 teaspoon hot sauce 1/2 pound lump crabmeat Directions: 1. Combine all ingredients in a bowl and marinate soft-shell crabs for 30 minutes. Grill for about 5 minutes on each side. Sauce: 1. Add all ingredients to a saute pan except for lump crabmeat. Simmer for 2 minutes. 2. Stir in the lump crabmeat and gently cook on simmer until thoroughly heated. Be careful not to break up lumps of crabmeat. 3. Top grilled crabs with crabmeat sauce. Yields 2 servings Recipe compliments of Chef Patrick Mould.