Softshell Crab and Basil
From:	Judy, Maine, USA
Comments:	Preparation + cooking time: 20 minutes. Actually, the term 'softshell' does not refer to a given species but to a condition. All crabs molt, or shed their outer shells on a regular basis, in order to grow. If they are removed from the water before the new pliable shell hardens, the entire body of the crab may be eaten. Softshell crabs are sold fresh and frozen, dressed and undressed. Store refrigerated and, whether thawed or fresh, plan to use within one day of purchase.
Servings:	4
Ingredients	Preparation
1/4 cup [60 g] low-fat margarine, melted 1/2 teaspoon [2.5 mL] extra-virgin olive oil 3 tablespoons [45 mL] freshly minced basil leave 2 tablespoons [30 mL] freshly minced parsley sprig 1/8 teaspoon [0.5 mL] Cayenne pepper 12 softshell crabs 1/4 cup + 3 tablespoons [105 mL] almond slices Fresh basil leaves	Into a bowl, mix together melted margarine, olive oil, minced basil and parsley, and Cayenne pepper. Brush crabs with some of melted butter mixture. Arrange onto barbecue rack over medium-hot charcoals. Barbecue for about 3 minutes on each side, until crabs turn red and are thoroughly cooked. Brush done crabs with remaining melted butter mixture. Scatter almond slices all over crabs and serve, garnished with fresh basil leaves.