Soft-Shell Crabs

Martha and chef Emeril Lagasse kick off our Man Show with recipes for soft-shell crabs with watercress, avocado, and mango salad from his new cookbook, "Emeril at the Grill."

Watercress, Avocado, and Mango Salad

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Ingredients

1/2 cup freshly squeezed pink grapefruit juice
1 tablespoon honey
1 teaspoon very finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 teaspoon very finely chopped garlic
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh basil
Coarse salt and freshly ground black pepper
6 ounces watercress
1 cup chopped fresh mango
1 Hass avocado, pitted, peeled, and cut into 6 wedges

Directions

Place grapefruit juice in a small non-reactive saucepan; simmer until reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; set aside to cool.
In a medium bowl, whisk together cooled grapefruit juice, honey, shallot, mustard, and garlic. Slowly whisk in olive oil until an emulsion is formed. Stir in basil and season vinaigrette with salt and pepper.
Place watercress in a large bowl along with mango and 1/4 cup vinaigrette; season with salt and pepper and toss to combine. Top with avocado slices and drizzle with more vinaigrette, if desired.

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Soft-Shell Crabs

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