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Floribbean Grilled Soft-Shell Crabs with Black Bean Salsa

Yield 4 servings


  • 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

How to Make It

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

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

  3. 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.