1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.

2: Pat the softshell crabs dry with paper towels. Brush on both sides with melted butter (you’ll need about 3 tablespoons). Season generously on both sides with Old Bay and Cajun seasoning.

3: Lightly brush the brioche rolls on the cut sides with the remaining melted butter.

4: Arrange the softshell crabs on the grate and grill until sizzling and browned on both sides, about 3 to 4 minutes per side.; when cooked, the shells will turn orange.

5: Toast the buns on the grill.

6: To assemble, place a lettuce leaf on the bottom half of each bun. Top with a crab, then a tomato. Slather the top bun with Charred Lemon Aioli. Close the sandwich and dig in!