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Ingredients Jump to Instructions ↓

  1. 4 Soft-shell crabs - cleaned Olive oil - as needed Salt - to taste Freshly-ground black pepper - to taste Salad

  2. 6 cups 1422ml Watercress Yellow and red baby tomatoes

  3. 1 cup 62g / 2 1/5oz Fresh corn kernels

  4. 2 Hard-boiled eggs - quartered Green Garlic Vinaigrette

  5. 1/4 cup 59ml White wine vinegar

  6. 1 Shallot - coarsely chopped

  7. 1/4 cup 10g / 0.4oz Flat-leaf parsley

  8. 4 Garlic cloves - coarsely chopped

  9. 1/2 cup 118ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat grill. Brush crabs with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side or until cooked through. Divide salad ingredients among 4 large plates. Top each plate with a crab and drizzle with green garlic vinaigrette. Green Garlic Vinaigrette: Place vinegar, shallot, parsley, and garlic in a blender and blend until smooth. Slowly add olive oil and season with salt and pepper to taste. This recipe yields 4 servings.

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