2 Easy Dinners Grilled Soft Shell Crabs with Slaw & Strawberry Salad with Crispy Prosciutto

“A real friend is someone who takes a winter vacation on a sun-drenched beach and does not send a card.”
–Farmer’s Almanac–

Grilled Halo Soft Shell Crabs 4

Easy grilled soft shell crabs and Rob’s “famous” Slaw made with the seemingly everlasting red and green cabbages, a favorite of mine, but I took out the last bowl of chili for Michael…this crazy non-beach wintry weather is perfect for long-lost comfort food dinners so I have to say, comfort to me the soft shells and to Mike, the chili.  Everybody is happy.
I used a grill pan yesterday for 2 soft shells a quick “Halo” marinade and a brief sauté , layered over the slaw and served with halo segments and lemon.

Grilled Soft Shell Crabs
4 soft shell crabs, cleaned
2 teaspoons extra virgin olive oil
2 medium garlic cloves, peeled and diced
Pinches of Phillips Seafood seasoning
3 tablespoons Zesty Italian bottled dressing, (I know, but it was in the pantry)
Zest from about 1/2 of a lemon
Zest from 2 “Halo” and supreme segments from another or as many as you want to serve with the crabs, I ate 2 whole “Halos”
Juice from 1/2 of a lemon
3-4 tablespoons fresh Parsley, chopped for marinade
Pinch of Herbes de Provence or your favorite herb mix (optional)
Salt and pepper
Fresh chopped parsley for garnish

Halo Marinade 2

Halo Grilled Soft Shells3

1. Rinse and pat dry cleaned crabs and place them in a bowl. Add the rest of the ingredients except lemon juice and mix well, making sure the crabs are well-coated. Reserve some parsley for garnish.

2. Heat a grill, grill pan, When the grill pan is hot add the crabs and cook 3-4 minutes per side, turning once and basting with the oil mixture that was left in the bowl.
3. Remove to a serving dish and top with more parsley and the lemon juice.

Strawberry Salad with Crispy Prosciutto

Strawberry Salad 3

Strawberry Balsamic Salad 2

Busy grocery shopping for the week and not much time left to prepare much beyond a salad and pop a chicken pie in the oven for dinner.  I was going to grab a store roasted chicken and forgot to and Michael had thought of chicken pie, I remembered that I had one in the freezer taking up a lot of space and it was perfect comfort food for another very cold day.

I discovered James Foods brand when I cruised by the frozen case and saw a favorite Shepherd’s pie that Michael would love so I picked one up as well as the chicken pie, both on sale and they can be a bit pricey.  Perfect for his late night dinners at work when I really don’t have to cook.  I’d much rather prepare my own, but hey once in a while think outside of the box

Prep: 10 minutes; Stand: 15 minutes; Cook: 4 minutes.


  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups strawberries, hulled and quartered
  • 1/3 cup sliced red onion
  • Olive oil cooking spray
  • 4 thin slices prosciutto (about 2 ounces)
  • 6 cups ½ + ½ spinach and spring mix and Zen mixes or favorite mixed lettuces
  • 2 ounces feta, crumbled


1. Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.

2. Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.

3. Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.