Floribbean Grilled Soft-Shell Crabs with Black Bean Salsa

Coastal Living
4 servings


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1/4 cup fresh lime juice
1/4 cup olive oil
1 garlic clove, pressed
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground cumin
8 soft-shell crabs, dressed
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1/2 purple onion, chopped
2 tablespoons chopped fresh cilantro


Combine first 6 ingredients. Pour half of mixture over crabs; cover and chill at least 1 hour.

Combine remaining marinade mixture, corn, and next 4 ingredients; cover and chill.

Remove crabs from marinade, discarding marinade. Grill crabs over medium-high heat (350° to 400°), without lid, 2 minutes on each side or until done. Serve hot or at room temperature with black bean salsa.

Created date

May 2001