Grilled Soft Shell Crabs Sweet Corn And Snap Pea Salad (Dj/Ao

Directions

1. Season cleaned crabs with several turns of black pepper. Heat grill, or possibly grill pan. In a pot of rapidly boiling water, cook snap peas about 1 1/2 to 2 min. Remove to a bowl of cool water and cold. 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 in shallots and basil leaves into the bowl. Combine tarragon vinegar and extra virgin olive oil and pour over vegetables. Check seasoning.
2. Brush crab with extra virgin olive oil. Place shell side down on grill and cook about 3 min. Turn and cook 3 min on the other side.
3. Divide the vegetables onto four plates and top each plate with 2 crabs.
4. Garnish with additional basil leaves if you like.
5. Yield: 4 servings