Try this Grilled Soft Shell Crabs Sweet Corn & Snap Pea Salad (Dj/ao recipe, or contribute your own.
Suggest a better descriptionSeason 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 OHARE SHOW #DJ9482 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 4 | ||
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Calories: 730 | ||
Calories from Fat: 99 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 32.8mg | 10 % | |
Sodium 177.1mg | 6 % | |
Potassium 1035mg | 27 % | |
Total Carbohydrate 130.3g | 38 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 120.5g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 730
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