grill five minutes more. Makes six servings, two crabs each. (*) To Dress Soft Shell Crabs: Use only live crabs. With a sharp knife, cut off "apron" or flap that folds under the rear of the body. Turn the crab and cut off the face at a joint just back of the eyes. Lift each point at the sides with the fingers, remove the gills, and wash the crabs in cold water. Pat dry with paper towels. Formatted for you by: Bill Webster ----