Print
Email
Add a photoServings: 4
Ingredients
- 8 med Soft shell crabs
- 1 1/2 lb Snap peas, strings removed
- 4 x Ears sweet corn
- 2 x Shallots, chopped
- 1/2 c. Basil, washed, leaves only, torn
- 1 Tbsp. Tarragon vinegar
- 1/4 c. Extra virgin olive oil
Directions
- 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.
- 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.
- Divide the vegetables onto four plates and top each plate with 2 crabs.
- Garnish with additional basil leaves if you like.
- Yield: 4 servings
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 4 servings | |
| Calories 484 | |
| Calories from Fat 143 | 30% |
| Total Fat 16.14g | 20% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 2890mg | 120% |
| Potassium 1111mg | 32% |
| Total Carbs 16.92g | 5% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.16g | 2% |
| Protein 66.75g | 107% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
