Grilled Softshell Crab Salad With Green Garlic Vinaigrette Recipe
Servings: 4
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 24 | 34% |
| Total Fat 2.71g | 3% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 58mg | 2% |
| Potassium 290mg | 8% |
| Total Carbs 7.22g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.19g | 1% |
| Protein 5.2g | 8% |
