Grilled Soft-Shell Crabs With Chorizo Sauce

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Washington Post


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13 (about 3 ounces each) soft-shell crabs, preferably primes, cleaned (see headnote)

1 cup clam juice, fish stock or chicken broth

1 cup heavy cream

1 bay leaf

5 sprigs thyme

3 large cloves garlic, crushed

1 teaspoon Old Bay seasoning

1 teaspoon sweet paprika

1 ounce cured chorizo sausage, cut into 1/4-inch cubes (3 tablespoons)

Chopped chives or whole leaves of microgreens, for garnish (optional)

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