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:
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.
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........