Grilled soft shell crabs with lime, rum and mango
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Crabs |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Finely chopped jalapeno |
| Pepper | ||
| ¼ | cup | Finely chopped sweet red |
| Pepper | ||
| ¼ | cup | Shaved coconut |
| 2 | tablespoons | Honey |
| Juice of 2 fresh limes, | ||
| About 1/4 cup | ||
| ¼ | cup | White rum |
| 2 | Mangos, peeled, pitted, | |
| Sliced and fanned | ||
| 2 | tablespoons | Chili oil |
Directions
Salt and pepper
Clean crabs, rinsing under cold water and by removing gills, apron, and mouth. In a bowl, combine oil, jalapeno pepper, red pepper, coconut, honey, lime juice, and rum. Add crabs and allow to marinate for several hours, refrigerated. Cook the crabs over a hot grill or grill pan, basting with the remaining marinade as they cook. Serve the smoky and grilled crabs on bed of the fanned mango. Drizzle the chili oil over the crabs and season with salt and pepper.
Yield: 4 servings
MICHAEL'S PLACE SHOW #ML1C13