Preparation / Directions:
Mix the olive oil with the tomato paste, garlic, salt and pepper, hot pepper paste. Set aside. Place the corn on a charcoal grill for about 15 minutes, turning every 5 minutes. Remove to a warm spot.
Brush the crabs with some of the oil mixture and grill for four minutes per side, until lightly browned and the edges of the shell have slightly charred.
Shuck the corn and serve two crabs and an ear of corn to each dinner. Serve the extra spiced oil mixture as a dip for the crab and to be brushed on the corn.
Note: if using live hard shelled crabs, boil them first in a large pot of water seasoned with several tablespoons of crab boil( a spice blend ) until all the crabs are bright red, about 10 minutes. Then proceed as instructed for cooked crabs.
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