Braised Soft-Shell Crabs with Tomatoes and Basil
Serves 6
Ingredients
- 1/2 cup flour
- 1/8 teaspoon cayenne pepper
- salt and pepper
- 8 medium soft-shell crabs, cleaned
- 1/2 cup milk
- 1/4 cup olive oil
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 medium shallots, minced
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 16 ozs. chopped coarse tomatoes
- 1/4 cup fresh basil, julienned
Directions
Clean the soft-shell crabs.
Mix first 2 ingredients plus 1 teaspoon salt, 1/4 teaspoon white pepper, and 1/4 teaspoon black pepper to make seasoned flour. Dip each soft-shell crab in the milk, then dredge in the seasoned flour.
Heat 2 tablespoons oil in a large nonreactive skillet. Working in batches to avoid overcrowding and adding remaining 2 tablespoons oil as necessary, sauté soft-shell crabs, turning once, until golden brown, about 6 minutes. Remove crabs; cover and keep them warm. Discard pan drippings.
Heat 1 tablespoon butter in the now empty skillet. Add garlic and shallots; sauté until fragrant, about 1 minute. Add wine and lemon juice; simmer until liquid reduces to 1/2 cup, about 4 minutes. Add tomatoes and basil; bring to simmer. Return soft-shell crabs to the skillet; cover and simmer to blend flavors, about 6 minutes. Remove from heat, swirl in remaining 1 tablespoon butter; season with 1/4 teaspoon salt and 1/4 teaspoon black pepper or to taste.
Transfer 2 soft-shell crabs and a portion of the sauce to each warm dinner plate. Garnish with reserved basil and serve immediately.
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