Sunday Lunch with Soft Shelled Crab

Many years ago during our courting era, we dined at The Barn Door in Point Marion, Pennsylvania.  I always chose the Soft Shelled Crabs.  Years have passed, the restaurant burned down a long time ago, and I hadn't had the dish since.  A few weeks ago, when Giant Eagle had a giant seafood event, I bought one and froze it.

Bob's not a fan of these, and since he works on Sunday, I decided to make mine for lunch.  Instead of the traditional flour and butter version, I selected a recipe from Eating Light.  I did not have the exact ingredients (do I ever?) so I improvised.

My Grilled Crab and Pears were made on a George Forman Grill.  The marinade goes as follows:
    1/3 cup Pear Juice (I opened a can)
    2 tsp. Maple syrup
    1/2 tsp. rum flavor
    1 1/2 Tbsp. Yogurt
    1 tsp Vinegar 
Grill for 4 minutes.

Here's the recipe for the Summer Tabbouleh Salad accompaniment:
    (Serves 4)
    Saute 1 garlic clove, minced in 1 tsp. Olive Oil
    Add 3/4 cup water and 1/4 cup Bulgar wheat.
Simmer for 20 minutes.
Add:
    1 ear of corn (cooked and cut off the cob)
    1/3 cup diced fresh tomato
    1 plum, diced
    1 Tbsp. fresh mint
Garnish each serving with 1 Tbsp. toasted almonds.

I served mine on a bed of spring mix with 1 sliced pickling cucumber and 2 grilled pear halves, sliced.

Serve with a glass of milk for a complete meal!

Now to fix dinner........