Servings:
4 as a first course, 2 for dinner
Preparation
Time: 20 minutes
Level
of Difficulty: moderate
4
fresh soft shell crabs, cleaned
Coarse
salt and freshly ground pepper1 medium lemon
Unbleached all-purpose flour for dredging
2 tablespoons olive oil
4 tablespoons butter, ½ stick
4 large garlic cloves, peeled and sliced
½ cup dry white wine
2 tablespoons chopped fresh parsley
Lay the crabs onto your work
surface. Season with salt and pepper. Squeeze lemon juice over both sides. Hold
onto the lemon rinds for the sauce. Dredge each crab in the flour and shake off
excess.
Heat the olive oil and butter in a
skillet over medium high heat. When the butter is melted and bubbling, lay each
crab into the pan. Cook, turning once until the shells turn pink, about 2 to 3
minutes per side. Remove the crab to a pan lined with parchment paper and keep
warm.
Reduce the heat to medium. Add the
garlic and lemon rinds. Pour in the wine. Cook until the sauce thickens
slightly. Discard the garlic and the lemon rinds. Spoon the sauce over the crab
and sprinkle with parsley.
Side
Bar: To make this dish a meal, serve the
crab and the sauce over pasta or sautéed collard greens.
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