Grilled Softshell Crab Salad With Green Garlic Vinaigrette

Recipe Ingredients

4		Soft-shell crabs - cleaned
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
6 cups	1422ml	Watercress
		Yellow and red baby tomatoes
1 cup	62g / 2.2oz	Fresh corn kernels
2		Hard-boiled eggs - quartered
		Green Garlic Vinaigrette
1/4 cup	59ml	White wine vinegar
1		Shallot - coarsely chopped
1/4 cup	10g / 0.4oz	Flat-leaf parsley
4		Garlic cloves - coarsely chopped
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat grill.

Brush crabs with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side or until 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 until smooth. Slowly add olive oil and season with salt and pepper to taste.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A32) - from the TV - FOOD NETWORK

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