| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour11 |
4 |
servings |
INGREDIENTS
| 8 |
md |
Soft shell crabs |
| 1 1/2 |
lb |
Snap peas; strings removed |
| 4 |
|
Ears sweet corn |
| 2 |
|
Shallots; minced |
| 1/2 |
c |
Basil; washed, leaves |
|
|
; only, torn |
| 1 |
tb |
Tarragon vinegar |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Season cleaned crabs with several turns of black pepper. Heat grill, or
grill pan. In a pot of rapidly boiling water, cook snap peas about 1 1/2 to
2 minutes. Remove to a bowl of cold water and cool. 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
shallots and basil leaves into the bowl. Combine tarragon vinegar and olive
oil and pour over vegetables. Check seasoning.
Brush crab with olive oil. Place shell side down on grill and cook about 3
minutes. Turn and cook 3 minutes on the other side.
Divide the vegetables onto four plates and top each plate with 2 crabs.
Garnish with additional basil leaves if desired.
Yield: 4 servings
CHEF DU JOUR ANNIE O'HARE SHOW #DJ9482
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