Grilled Soft-Shell Crabs with Lemon Mayonnaise and Apple-Fennel Salad

• 1/4 cup plus 2 tablespoons apple cider vinegar
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 tablespoons pink peppercorns, coarsely chopped
• 1 teaspoon celery seeds
• 4 Granny Smith applespeeled, cored and very thinly sliced, preferably on a mandoline
• 2 fennel bulbstrimmed, cored and very thinly sliced, preferably on a mandoline
• Salt and freshly ground pepper
• 1 1/2 cups mayonnaise
• 3 tablespoons fresh lemon juice
• Finely grated zest of 1 lemon
• 16 soft shell crabs, cleaned

1. Light a grill.
2. In a large bowl, stir the vinegar with the 1/4 cup of olive oil, 1 tablespoon of the pink peppercorns and the celery seeds.
3. Add the apples and fennel and toss well; season with salt and pepper.
4. Refrigerate until chilled.
5. In a small bowl, blend the mayonnaise with the lemon juice, lemon zest and the remaining 1 tablespoon of pink peppercorns; season with salt and pepper.
6. Refrigerate until chilled.
7. Season the crabs with salt and pepper and brush with oil.
8. Grill over a hot fire, top shell down, until lightly charred and crisp, about 5 minutes.
9. Turn and grill until just cooked through, about 1 minute longer.
10. Spoon the apple-fennel salad onto plates and top each serving with 2 grilled crabs.
11. Serve the lemon mayonnaise on the side.

apple cider vinegar, extravirgin olive oil, pink, celery seeds, mandoline, fennel bulbstrimmed, salt, mayonnaise, lemon juice, lemon, shell

Taken from www.foodandwine.com/recipes/grilled-soft-shell-crabs-with-lemon-mayonnaise-and-apple-fennel-salad (may not work)