Growing up on the North Shore of Long Island, theres always a bounty fresh seafood to be caught each summer. My buddy Mike (PQ) knew I was coming to town for the weekend and when I do, there’s always some grilling involved. So “PQ”, sunburnt from the early morning hunting in the Long Island Sound, surprised us with a bucket of fresh blue crab.
After a long session of breaking down the crab, along with a few Pacifico beers, we were ready to grill. Scatter some Oaxacan cheese (a Mexican string cheese similar to Monterey Jack in flavor) evenly over some corn tortillas on the grill. When it begins to melt, add 2 tablespoons of crab along with 1 tablespoon of Donovan’s Maple Chili Relish, fold in half and flip over.
To serve, top off with fresh guacamole and relish or a raw tomatillo salsa, chopped cilantro, plenty of hot sauce and ice cold beer.
From my house to yours,