Barbecued Soft-Shell Crabs
1 cup [250 mL] vegetable oil 2 tablespoons [30 mL] vinegar 1 teaspoon [5 mL] salt 1 teaspoon [5 mL] lemon 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 Well mix together vegetable oil, vinegar, salt, lemon pepper, lemon juice, tarragon and garlic powder. Cover and refrigerate sauce for at least 8 hours. Preheat barbecue until hot. Arrange crabs, back down, onto 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.