The Gilt

Pan Roasted Soft Shell Crab Grilled Summer
Corn and Heirloom Tomato Salsa

Keep the warmth of summer alive in your kitchen with Sous Chef Joe Pasqualetto’s fiery dish! Join us for the start of a bright new season at GILT Restaurant and Bar.

Serves: 4 Portions (serving size: 1 crab)

Pan Roasted Soft Shell Crab Ingredients:

• 4 soft shell blue crabs, cleaned (remove the gills and face)
• 2 ears fresh corn
• 4 ripe heirloom tomatoes
• ¼ cup minced red onion
• 1 Teaspoon minced jalapeno
• 2 Tablespoons chopped fresh cilantro
• 1 Tablespoon fresh lime juice

• 1 Tablespoon fresh lemon juice
• Salt (to taste)
• Pepper (to taste)

Preparing the Pan Roasted Soft Shell Crab and Salsa:

1. Season the corn with olive oil, salt, and pepper. Place corn on grill and cook 1 to 2 minutes on all sides. When cool, take the kernels off the cob. Combine the corn, tomatoes, red onion, peppers, cilantro, lemon and lime juice. Mix well. Season with salt and pepper.
2. For the crab, season cleaned crab with salt and pepper. Place a medium size fry pan over high heat and add 3 tablespoons of cooking oil. Then place lightly floured crab in pan and cook for 3 minutes on each side.