Grilled Soft-shell Crab Salad With Green Garlic Vinaigrettecrab, fish and seafood, grilling recipes, main dish, salads and dressings shellfish 4 soft-shell crabs; cleaned olive oil salt; to taste freshly-ground black pepper; to taste ***salad*** 6 cups watercress yellow and red baby tomatoes 1 cup fresh corn kernels 2 hard-boiled eggs; quartered ***green garlic vinaigrette*** 1/4 cup white wine vinegar 1 shallot; coarsely chopped 1/4 cup flat-leaf parsley 4 garlic cloves; coarsely chopped 1/2 cup olive oil salt; to taste freshly-ground black pepper; to taste 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. |
