Grilled Soft-Shell Crabs

• 3 tablespoons minced shallots
• 3 tablespoons fresh lime juice
• 3 ounces white port
• 3 ounces heavy cream
• 1 2-inch slice fresh ginger, peeled and finely grated
• 4 ounces unsalted butter, chopped in pieces
• Coarse salt and cayenne pepper to taste
• 8 jumbo soft-shell crabs, cleaned
• 2 tablespoons olive oil
• Freshly ground white pepper to taste
• 1 large scallion, thinly sliced
• 1 small bunch fresh coriander leaves, chopped

1. Place the shallots in a saucepan with the lime juice and port.
2. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes).
3. Add heavy cream and grated ginger.
4. Bring to a boil and reduce by a third to three tablespoons.
5. Reduce heat to very low and whisk in the butter, a small piece at a time.
6. Season to taste with salt and cayenne pepper.
7. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary.
8. Keep warm (be careful not to overheat or the sauce may curdle).
9. Preheat broiler or outdoor grill.
10. Brush the crabs with olive oil and season with salt and pepper.
11. Grill three to four minutes on each side, until crisp and a deep reddish brown.
12. Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.

shallots, lime juice, white port, heavy cream, ginger, unsalted butter, salt, shell, olive oil, freshly ground white pepper, scallion, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/10403 (may not work)