Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    soft-shell crabs -- cleaned
                        olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        ***salad***
   6      cups          watercress
                        yellow and red baby tomatoes
   1      cup           fresh corn kernels
   2                    hard-boiled eggs -- quartered
                        ***green garlic vinaigrette***
     1/4  cup           white wine vinegar
   1                    shallot -- coarsely chopped
     1/4  cup           flat-leaf parsley
   4                    garlic cloves -- coarsely chopped
     1/2  cup           olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Preheat grill. Brush crabs with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side or until cooked through. Divide salad ingredients among 4 large plates. Top each plate with a crab and drizzle with green garlic vinaigrette. Green Garlic Vinaigrette: Place vinegar, shallot, parsley, and garlic in a blender and blend until smooth. Slowly add olive oil and season with salt and pepper to taste.