Grilled Crabs with Aïoli

Name: Grilled Crabs with Aïoli
Yield: FFR—as much as you will have left over
Cuisine: France
Ingredients: 2 red, yellow, and green bell peppers; 2 tablespoons chopped fresh parsley leaves per cup of mayonnaise; 2 red, yellow, and green bell peppers; 2 red, yellow, and green bell peppers; Mayonnaise as needed; 6 whole cooked crabs; 2 tablespoons chopped fresh parsley leaves per cup of mayonnaise; Several cloves garlic, mashed

Preparation info

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You can use any mayonnaise to prepare the aioli, even store-bought. Fire up the barbecue and use it when the coals turn white. For great reserves of this dish, a visit to Tra Vigne Restaurant in St. Helena or Stars Restaurant in San Francisco is recommended.

Ingredients

6 whole cooked crabs
Mayonnaise as needed
Several cloves garlic, mashed
2 tablespoons chop

Europe
Americas
France
United States
San Francisco
St. Helena
Leftovers
Fish course
Gluten-free
Pescatarian

Method

Put the crabs on the grill to heat their shells, then turn them over to heat their legs, leaving them on until they are nice and warm. Clean the crabs as described in the preceding recipe.

Mix as much mayonnaise as you like with as much mashed garlic as you like and the chopped parsley. Blend well.

Grill the whole peppers until their skins blister and peel them when cool enough