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Grilled Soft Shell Crabs with Asparagus Salad Recipe

Soft-Shelled Crab Salad
Joey Campanaro

Soft-Shelled Crab Salad

Everything we put into our bodies affects our health. By choosing what to eat based on what is available seasonally and locally, you can be guaranteed that you are making a healthy choice.

Ingredients

For the crabs:

  • 2 soft shell crabs
  • 1 tablespoon olive oil
  • 1 tablespoon chopped cilantro
  • 1 teaspoon chile paste
  • 1 clove garlic, smashed
  • Zest of 1 lemon
  • Cracked black pepper, to taste

For the sauce:

  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon white wine
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey

For the salad:

  • 1 bunch asparagus
  • Leftover crab marinade
  • Your favorite lettuce
  • Juice from 1 lemon
  • Salt and pepper, to taste

Directions

For the crab:

Clean the crabs by removing their lungs and eye balls. Combine all ingredients and marinate the crabs, preferably overnight. Grill the crabs for 3 minutes on each side. 

For the sauce:

Whisk ingredients together and add a small amount to the bottom of the plate.

For the salad:

Coat asparagus in extra crab marinade and grill until tender. Chop asparagus and toss with your favorite lettuce. Add juice of 1 lemon and season with salt and pepper to taste. Place salad atop sauce on plate and serve grilled crabs on top.