PREPARATION:

For the soft shell crabs:

1. Preheat the grill to medium high heat. Stuff the cavity of each crab with 2 tablespoons of goat cheese, pressing the cheese firmly to fit. Rub each crab lightly with oil and season with Essence, salt, and pepper. Rub the green onions lightly with olive oil and season with salt and pepper.
2. Place the crabs on the grill and cook, turning, until crisp and bright red in color, about 5 minutes per side. Place the green onions on the grill and cook, turning, until marked and starting to color, about 2 minutes. Remove from the grill. Drizzle 1/4 cup of the Grilled Tomato Basil Coulis around and over the crabs, garnish with the grilled green onions, and serve.

For the tomato basil coulis:

1. Preheat the grill to medium high. Place the tomatoes on the grill and roast, turning, until the skin is evenly charred. Remove from the grill and, when cool enough to handle, peel seed the tomatoes. Place the tomatoes in a blender or food processor and process with the oil and vinegar. Season, to taste, with salt and pepper. Add the basil and adjust the seasoning to taste. Serve warm sauce drizzled over the grilled soft shell crabs.

   Editor's Note: Look for sustainable seafood, try growing your own herbs, and look for ingredients at your local farmers market.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Grilling With Emeril Episode of Emeril Green.