Recipe - Grilled Soft Shell Crabs Sweet Corn And Snap Pea Salad (Djao

8 small Softshell crabs
2 tablespoon Olive oil
2 tablespoon Finelychopped jalapeno
pepper
One fourth cup Finelychopped sweet red
pepper
One fourth cup Shaved coconut
2 tablespoon Honey
Juice of 2 fresh limes ;
(abt One fourth cup)
One fourth cup White rum
2 Mangos; peeled, pitted,
Sliced and fanned
2 tablespoon Chili oil
Salt; to taste
Freshlyground black pepper;
to taste

Clean crabs, rinsing under cold water and by removing gills, apron, and
mouth. In a bowl, combine oil, jalapeno pepper, red pepper, coconut, honey,
lime juice, and rum. Add crabs and allow to marinate for several hours,
refrigerated. Cook the crabs over a hot grill or grill pan, basting with
the remaining marinade as they cook. Serve the smoky and grilled crabs on
bed of the fanned mango. Drizzle the chili oil over the crabs and season
with salt and pepper. This recipe yields 4