-
1
Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
-
2
Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
-
3
The crabs: melt the butter in a small saucepan over med-high heat.
-
4
Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
-
5
Set up grill for direct grilling; preheat to high.
-
6
When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
-
7
Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
-
8
When done, the shells will turn bright red.
-
9
Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
-
10
To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
-
11
Serve with the remaining tartar sauce on the side.
