Planet Green
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Ingredients:
12
very
fresh
soft
shell
crabs (sandbags,
aprons
and
gills
removed, rinsed,
and
patted
dry
)
1
1/4
cups
crumbled
goat
cheese
Olive
oil
Emeril Essence
Salt
Freshly
ground
black
pepper
2
bunches
fresh
green
onions,
root
ends
trimmed
and
wiped
clean
Grilled
Tomato
Coulis, recipe
follows
Method:
Preheat
the
grill
to
medium‐high
heat.
Stuff the cavity of each crab with 2 tablespoons of goat cheese, pressing the cheese firmly to fit. Rub each crab lightly with oil and season with Essence, 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. Drizzle 1/4 cup of the Grilled Tomato‐Basil Coulis around and over the crabs, garnish with the grilled green onions, and serve.
Grilled
Tomato‐Basil
Coulis:
Recipe
courtesy
Emeril
Lagasse,
courtesy
Martha
Stewart
Living
Omnimedia,
Inc
Ingredients:
2
pounds
large
ripe
tomatoes
2
tablespoons
olive
oil
1
tablespoon
red
wine
vinegar
Salt
Freshly
ground
black
pepper
1
tablespoon
minced
fresh
basil
leaves
Method:
Preheat
the
grill
to
medium‐high.
Place
the
tomatoes
on
the
grill
and
roast,
turning,
until
the
skin
is
evenly charred. Remove from the grill and, when cool enough to handle, peel 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 sauce drizzled over the grilled soft shell crabs.
Yield:
about
3
cups
Editor's Note: Look for sustainable seafood, try growing your own herbs, and look for ingredients at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Grilling With Emeril Episode of Emeril Green.
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