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Categories:
shell crabs milk flour unsalted butter olive oil red pear yellow pear red beefsteak tomato yellow beefsteak tomato shallot fresh basil extra-virgin olive oil balsamic vinegar lemon juice salt fresh spinach olive oil
Viewed: 26 - Published at: a year agoIngredients
- 8 soft shell crabs, cleaned (See note)
- 1 cup milk
- flour for dusting
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup red pear or cherry tomatoes (approximately 10-12 tomatoes), halved
- 1 cup yellow pear or cherry tomatoes (approximately 10-12 tomatoes), halved
- 1/2 cup red beefsteak tomato cut in 1-inch dice
- 1/2 cup yellow beefsteak tomato cut in 1-inch dice
- 1 shallot minced
- 1/4 cup fresh basil leaves, cut julienne
- 1/3-1/2 cup extra virgin olive oil, to taste
- 1/4 cup balsamic vinegar
- 1 teaspoon fresh lemon juice
- salt and freshly ground black pepper, to taste
- 1 pound fresh spinach, rinsed well and stems trimmed
- 1 tablespoon olive oil
Method
- Preheat oven to 350F.
- Dip each crab in milk and them lightly coat both sides with flour.
- Heat butter and oil together in a large, oven proof (no plastic handles) pan over medium heat.
- Add crabs and saute until crispy and golden, about 4 minutes.
- Place pan in preheated oven and cook 3 more minutes.
- Transfer crabs to paper toweling to absorb oil.
- Set aside and keep warm.
- In a large bowl, combine shallots, basil, extra virgin olive oil, balsamic vinegar and lemon juice.
- After these ingredients are incorporated, add the tomatoes and season with salt and pepper.
- Mix well, cover with plastic and refrigerate until ready to serve.
- When ready to prepare dish, warm the vinaigrette in a sauce pan over high heat, removing from stove when it begins to simmer.
- Heat olive oil in a large skillet over medium heat.
- Add spinach and saute 4 minutes, until wilted.
- Drain liquid.
- Place wilted spinach on one side of four individual dinner plates.
- Arrange two soft-shell crabs over each mound of spinach, overlapping one over the other.
- Spoon tomato vinaigrette over crabs and around the sides of the plate.
- Peel back the pointed part of the shell and scrape away the gills from each side.
- Using sharp scissors, cut off the head and carefully squeeze out the green bubble behind the eyes.
- Next, bend back the "apron," the thin piece that folds under the crab.
- Twist the apron until it breaks off, removing the intestinal vein at the same time.
