Grilled Soft Shell Crabs and Sweet Potato Salad Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
SpecialityMain Ingredient
Interest Group


For vinaigrette
 Red wine vinegar1⁄4 Cup (4 tbs)
 Vegetable oil1⁄2 Cup (8 tbs)
 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), peeled and crushed
 Fresh chives2 Teaspoon, chopped
 Fresh basil2 Teaspoon, chopped
 Kosher salt To Taste (optional)
 Black pepper To Taste (few grinds)
 Crab salad1⁄4 Cup (4 tbs) (Soft shell)
 Sweet potatoes4 , washed
 Scallions8 , trimmed and halved lengthwise
 Olive oil2 Tablespoon
 Assorted greens4 Cup (64 tbs)
 Lime1 , quartered

Nutrition Facts

Serving size

Calories 728 Calories from Fat 563

% Daily Value*

Total Fat 62 g96%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 1.3 mg

Sodium 236 mg9.8%

Total Carbohydrates 37 g12.2%

Dietary Fiber 7.1 g28.6%

Sugars 7.4 g

Protein 5 g9.9%

Vitamin A 482.5% Vitamin C 25.9%

Calcium 12.6% Iron 12.1%

*Based on a 2000 Calorie diet


1. Start by preheating the oven to 350°F, or prepare a charcoal, wood, or gas grill or preheat the broiler

2. To prepare the vinaigrette, combine all the ingredients and whisk properly, chill in the refrigerator, to prepare the soft-shell crab salad
4. Finally bake the sweet potatoes for 25 to 30 minutes, and let the potatoes cool down, and then slice them lengthwise into 3/4-inch-long pieces and set aside
5. Brush the potato pieces and the scallions with 1 tablespoon of olive oil and season to taste with salt and pepper,
6. Now grill the scallions and potatoes for 3 to 4 minutes, turning from time to time, also
remove the vegetables from the grill and keep warm
7. Lay the crabs, and brush it with the remaining oil and season with salt and pepper
8. On a grill, place the crabs and grill it for 2 to 3 minutes each side, make sure the coals are not too hot and that the grill is ona height so that the crabs can color without burning
9. Lay the greens, and spoon with 2 tablespoons of the vinaigrette,
10. On 4 serving plates, divide the salad and arrange the grilled vegetables on top of the greens, later place the crab on top of the vegetables, sprinkle with parsley, and garnish with a lemon wedge

11. Serve with lemon wedges and a sauce of your choice