Men's Health (Singapore) - - GUY GRUB -

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.

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