I could grill soft-shell crabs every day. You’ve gotta grab them up while they’re in season! I like them in po’boys, I like them in salads, I like them dry-marinated—you name it. The simpler, the better, as long as they are fresh.
There is something very special about a roulade—and it’s not as hard as it looks. If you’re in the mood for something different during the holiday season and feel like cooking outdoors, you just may want to try this.