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Grilled Softshell Crab Salad With Green Garlic Vinaigrette
Ingredients
- 4 x Soft-shell crabs cleaned Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 6 c. Watercress Yellow and red baby tomatoes
- 1 c. Fresh corn kernels
- 2 x Hard-boiled Large eggs quartered
- 1/4 c. White wine vinegar
- 1 x Shallot coarsely minced
- 1/4 c. Flat-leaf parsley
- 4 x Garlic cloves coarsely minced
- 1/2 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat grill. Brush crabs with extra virgin olive oil and season with salt and pepper to taste. Grill for 3 to 4 min on each side or possibly till 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 till smooth. Slowly add in extra virgin olive oil and season with salt and pepper to taste.
- This recipe yields 4 servings.
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