Former Yankee Right-fielder, Paul O'Neill figured out a way to get the skin crisp and slightly smoky while keeping the delicate meat inside moist and sweet. He uses his grilled soft-shell crabs to top a mountain of Asian slaw to make a cool, lean summer meal.

Serves 8

Crabs

Ingredients

• 16 fresh soft shell crabs, cleaned
• 4 cups whole milk
• ¼ -teaspoon chili pepper sauce
• ¼ -teaspoon smashed coriander seeds

Procedure

1. Place the soft shells in a shallow bowl. Combine the milk, chili pepper sauce and coriander seeds, pour over the crabs and allow to sit, in the refrigerator for 30 minutes, while the coals are getting hot.
2. When coals are very very hot, use tongs to carefully lift each crab from the milk, shake slightly, and place on grill. Grill for one minute on each side and serve immediately with Asian Slaw.

Sottha's Asian Slaw

Ingredients

• 4 cups shredded Nappa cabbage
• 1 red bell pepper cut into fine slices
• 1 Bok Choy cut into thin rings
• 2 carrots, peeled and cut into very thin slices
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 teaspoon sea salt
• ½-cup peanut oil
• ½-cup rice vinegar
• juice from one lime
• 1 clove garlic, minced
• 1 Tablespoon minced ginger

Procedure

1. In a large bowl, toss all the vegetables together with the sea salt and let sit while you make the dressing. Add the dressing. Toss well and serve immediately.

Paul O'Neill and Sottha Kuhnn, from One Big Table, to be published by Simon and Schuster, 2007