Grilled Soft Shell Crabs With Salsa Cruda

Serves 6

FOR THE SALSA CRUDA

• 1 cup fresh tomatoes

• 1 cup jalapeño pepper

• 1 cup red onion

• 1 cup garlic cloves

• 1 cup avocados

• 4 tablespoons fresh lime juice

• 2 ears of corn

• 3 tablespoons fresh parsley

• 3 tablespoons fresh basil

• 4 tablespoons extra virgin olive oil

• 4 tablespoons salt and pepper

FOR THE SOFT SHELL CRABS

• 6 soft shell crabs

• ½ cup unsalted butter

• 4 tablespoon extra virgin olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh thyme

• 1 tablespoon minced shallot

• 1 tablespoon salt and pepper

METHOD FOR THE SALSA CRUDA:

1. Combine all ingredients and mix well.

Chef’s trick! It is important to use either lime or lemon juice, so that avocado does not turn brown.

1. Refrigerate for two hours to let flavors combine.

2. Check salt and pepper before serving, add more to taste.

METHOD FOR THE SOFT SHELL CRABS:

1. The crabs should be alive when you buy them. Ask your fishmonger to clean them for you. Always cook them the same day you buy them.

2. Preheat grill to high heat.

3. Combine melted butter and olive oil in bowl with rest of ingredients.

4. Brush crabs on both sides and season with salt and pepper.

5. Arrange crabs on the hot grill and cook, turning with tongs, until the shells are bright red, about 3 to 6 minutes per side.

6. Brush crabs with remaining butter while they are cooking.

7. Transfer crabs to serving platter, accompanied by salsa cruda.