TOMATO BASIL COULIS

2 lb. large ripe tomatoes

2 Tbs. olive oil

2 Tbs. red wine vinegar

1 Tbs. fresh basil, minced

2 garlic cloves

Salt to taste

Pepper to taste

Roast tomatoes on grill until skins are charred. Remove from grill and allow to cool. Place the tomatoes in a food processor and blend with olive oil, vinegar and garlic cloves until smooth. Add the basil and adjust seasoning with salt and pepper.

CORNMEAL DUSTED CHESAPEAKE BAY SOFT SHELL CRABS

12 soft shell crabs, cleaned

2 c. all-purpose flour

2 c. meal

2 Tbs. Old Bay

Vegetable oil for frying

Heat oil in large saucepan or deep fryer to 375º F. Combine the flour, cornmeal and Old Bay seasoning. Lightly dredge each crab in the seasoned breading until well coated. Place crabs in oil and fry until golden brown, about 2 to 3 minutes; turn and fry an additional 2 to 3 minutes until golden brown and crispy. Transfer to paper towels.

GOAT CHEESE SLAW

½ c. mayonnaise

1 Tbs. honey
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