How To Make Grilled Soft-Shell Crabs with Summer Field Peas, Sweet Corn Succotash, & Pecan-Parsley P

Ingredients

• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh basil leaves
• 1/4 cup toasted chopped pecans
• 1/4 cup canola oil
• 1/4 cup grated Asiago cheese
• Dash of kosher salt and white pepper
• 4 cups water
• 1 cup packed basil leaves
• 1 cup extra-virgin olive oil
• 1 medium bowl of equal parts ice and water
• 1/2 cup pink-eyed peas
• 1/2 cup butterbeans
• 3 Tbs. unsalted butter, divided
• 1 tsp. chopped shallots
• 1 tsp. chopped garlic
• 1/4 cup each diced red, yellow, and green bell peppers
• 1/4 cup sweet corn kernels
• 1/2 cup homemade or low-sodium chicken stock
• 2 tsp. chopped fresh basil
• 1 tsp. chopped chives
• Kosher salt and white pepper
• 4 cleaned soft-shell crabs
• 2 tsp. canola oil
• Kosher salt and freshly ground black pepper to taste