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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

Description

Food Network Invites You To Try This Grilled Soft-Shell Crabs With Watercress, Avocado, And Mango Salad With Grapefruit Vinaigrette Recipe From Emeril Lagasse.

Food Network