| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour11 |
4 |
Servings |
INGREDIENTS
| 8 |
|
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 |
T |
Tarragon vinegar |
| 1/4 |
c |
Olive oil |
| 1 1/2 |
|
2 minutes. Remove to a bowl of cold water and cool, 2 minutes. Remove to a bowl of cold water and cool. Drain |
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
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 Busted and entered
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