Grilled soft shell crabs sweet corn & snap pea salad (dj/ao

4 servings

Ingredients

Quantity Ingredient
8 mediums Soft shell crabs
1½ pounds Snap peas; strings removed
4 Ears sweet corn
2 Shallots; minced
½ cup Basil; washed, leaves
; only, torn
1 tablespoon Tarragon vinegar
¼ cup Olive oil

Directions

Season cleaned crabs with several turns of black pepper. Heat grill, or grill pan. In a pot of rapidly boiling water, cook snap peas about 1½ to 2 minutes. Remove to a bowl of cold water and cool. Drain and cut each pea in half lengthwise. Place in a large mixing bowl. Shuck corn and using a serrated knife cut kernels off the cob. Place in a bowl with snap peas. Add shallots and basil leaves into the bowl. Combine tarragon vinegar and olive oil and pour over vegetables. Check seasoning.

Brush crab with olive oil. Place shell side down on grill and cook about 3 minutes. Turn and cook 3 minutes on the other side.

Divide the vegetables onto four plates and top each plate with 2 crabs.

Garnish with additional basil leaves if desired.

Yield: 4 servings

CHEF DU JOUR ANNIE O'HARE SHOW #DJ9482 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

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