Recipe Database
Cheese-Stuffed Soft Shell Crabs with Grilled Tomato-Basil Coulis, and Grilled Green Onions
Cheese-Stuffed Soft Shell Crabs with Grilled Tomato-Basil Coulis, and Grilled Green Onions
Ingredients
Serves: 6


12 very fresh soft shell crabs, sandbags, aprons and gills removed, rinsed, and patted dry
1 1/4 cups crumbled goat cheese
Olive oil
Love Rub
Salt
Freshly ground black pepper
2 bunches fresh green onions, root ends trimmed and wiped clean.
Grilled Tomato Coulis, recipe follows


Grilled Tomato-Thai Basil Coulis:
2 pounds large ripe tomatoes
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt
Freshly ground black pepper
1 tablespoon minced fresh Thai basil leaves
Preheat the grill to medium-high.
Place the tomatoes on the grill and roast, turning, until the skin is evenly charred. Remove and when cool enough to handle, peel and seed the tomatoes.
Place the tomatoes in a blender or food processor, and process with the oil and vinegar. Season, to taste, with salt and pepper. Add the basil, and adjust the seasoning, to taste. Serve warm with the grilled soft shell crabs.
Yield: about 3 cups

Instructions
Preheat the grill to medium-high heat. Stuff the cavity of each crab with 2 tablespoons of the goat cheese, pressing the cheese firmly to fit. Rub each crab lightly with oil and season with Love Rub, salt and pepper. Rub the green onions lightly with olive oil and season with salt and pepper. Place the crabs on the grill and cook, turning, until crisp and bright red in color, about 5 minutes per side. Place the green onions on the grill and cook, turning, until marked and starting to color, about 2 minutes. Remove from the grill. Arrange the Grilled Potato, Onion, and Fennel Salad in the center of each of 6 plates, and top with 2 crabs. Drizzle 1/4 cup of the Grilled tomato-Thai Basil Coulis around and over the crabs, garnish with the grilled green onions, and serve.

Notes
Done at BGE headquarters by Chef Fred, Kevin, Mike, Karen, and others, on 11/17/07