Grilled Soft-Shell Crabs with Watercress, Avocado, and Mango Salad with Grapefruit Vinaigrette Recipe

Name: Grilled Soft-Shell Crabs with Watercress, Avocado, and Mango Salad with Grapefruit Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 soft-shell crabs, apron, eyes and gills removed; 4 tablespoons olive oil; Salt and pepper; 1/2 cup pink grapefruit juice, reduced to 1/4 cup; 1 tablespoon honey; 1 teaspoon minced shallots; 1/2 teaspoon Dijon mustard; 1/4 teaspoon minced garlic; 1/2 cup extra-virgin olive oil; 1 tablespoon chopped fresh basil leaves, plus 1 tablespoon, cut into chiffonade; 6 ounces fresh watercress; 1 cup diced fresh mango; 1 Hass avocado, diced

Servings: persons

6 soft-shell crabs, apron, eyes and gills removed
4 tablespoons olive oil
Salt and pepper
1/2 cup pink grapefruit juice, reduced to 1/4 cup
1 tablespoon honey
1 teaspoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh basil leaves, plus 1 tablespoon, cut into chiffonade
6 ounces fresh watercress
1 cup diced fresh mango
1 Hass avocado, diced

1
Preheat a gas grill to high heat with the lid down.
2
Brush the crabs with the olive oil and season with salt and pepper.
3
Place the crabs on the grill and cover, turning every few minutes and basting with the olive oil until they begin to turn orange and the crabs are cooked through, about 7 to 9 minutes, depending on their size.
4
Remove from the grill, and serve with the salad.
5
In a medium bowl, combine the grapefruit juice, honey, shallot, mustard, and garlic.
6
Use a whisk to blend.
7
While whisking the ingredients in the bowl, slowly drizzle the oil a few drops at a time into the bowl.
8
Once all of the oil has been incorporated into the bowl, stir the basil into the vinaigrette and season with salt and pepper to taste.
9
Place the watercress in a large bowl, and add the mango, avocado, basil chiffonade, and 1/4 cup of the vinaigrette; toss gently and season with salt and pepper.
10
Divide among 6 salad plates.
11
Place crab on top.
12
Drizzle 2 teaspoons of the remaining vinaigrette over each of the crabs, and serve immediately.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 soft-shell crabs, apron, eyes and gills removed, 4 tablespoons olive oil, Salt and pepper, 1/2 cup pink grapefruit juice, reduced to 1/4 cup, and more.

Yes, Grilled Soft-Shell Crabs with Watercress, Avocado, and Mango Salad with Grapefruit Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Soft-Shell Crabs with Watercress, Avocado, and Mango Salad with Grapefruit Vinaigrette

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