Grilled Softshell Crab Salad with Green Garlic Vinaigrette

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4 soft shell crabs, cleaned

Olive oil

Salt and freshly ground pepper

6 cups watercress

Yellow and red baby tomatoes

1 cup fresh corn kernels

2 hard boiled eggs, quartered

Green Garlic Vinaigrette:

1/4 white wine vinegar

1 shallot, coarsely chopped

1/4 cup flat leaf parsley

4 cloves garlic, coarsely chopped

1/2 cup olive oil

Salt and freshly ground pepper