Barbecued Corn and Hard Shelled Crabs

1. 1

   Mix the olive oil with the tomato paste, garlic, salt and pepper, hot pepper paste.

2. 2

   Set aside.

3. 3

   Place the corn on a charcoal grill for about 15 minutes, turning every 5 minutes.

4. 4

   Remove to a warm spot.

5. 5

   Brush the crabs with some of the oil mixture and grill for four minutes per side, until lightly browned and the edges of the shell have slightly charred.

6. 6

   Shuck the corn and serve two crabs and an ear of corn to each dinner.

7. 7

   Serve the extra spiced oil mixture as a dip for the crab and to be brushed on the corn.

8. 8

   Note: if using live hard shelled crabs, boil them first in a large pot of water seasoned with several tablespoons of crab boil (a spice blend ) until all the crabs are bright red, about 10 minutes.

9. 9

   Then proceed as instructed for cooked crabs.

* Per serving · 4 servings · Values may vary.