SOFT-SHELL CRAB SLIDERS
Yes, you eat the whole dang thing, shell and all. It’s a crunchy appetizer that beats the heck out of a bowl of Ruffles. 4 live soft-shell crabs, cleaned* 2 tsp canola oil 1 Tbsp Old Bay seasoning
4 Tbsp mayonnaise 2 Tbsp sriracha 4 slider buns 4 leaves Boston (bibb) lettuce 4 slices tomato 1 In a large bowl, toss the crabs with the oil, Old Bay, and a big pinch of salt. In a small bowl, combine the mayo and sriracha. Set aside. 2 Preheat your grill to direct, high heat. Cook the crabs until the shells are a deep brown, about 3 minutes on each side. Transfer a crab each to a bun that’s slathered with spicy mayo. Top with lettuce and tomato. Eat hot. Makes 4 sliders. *Use a pair of scissors to cut the front 1.3cm off the face of the crab, including the eyes. This will prevent the crab from exploding. It will also make you feel like a horrible person.
Octopus (Yes, Octopus) The secret to cooking octopus is that there is no secret: no cork, no massage, no ride in the laundry machine to tenderize it. Cook it well, slice it thin, win friends. 1 Defrost the octopus if it’s frozen. Put it in a large pot of water (aromatics like a bay leaf and an onion are nice but optional) and bring it to a boil for 30 minutes. Remove the octopus from the pot and lay it on a baking sheet to cool to room temperature. 2 Preheat your grill to high, direct heat. Set the octopus on the grill and sear it, turning frequently, until it’s charred all over, about 10 minutes. Then transfer it to a cutting board and slice it before serving. Arrange the slices on a platter, season them with flaky salt, drizzle on some olive oil, squeeze a lemon over everything, and scatter on some chopped flat-leaf parsley.