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olive oil shallot clove of garlic tomatoes fresh basil unsalted butter salt capers flour peanut oil crabs milk flour salt peanut oil parsley lemon wedges
Viewed: 93 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 1/2 clove of garlic, chopped
- 3 tomatoes, peeled, seeded and chopped
- 2 tablespoon fresh basil
- 2 tablespoons unsalted butter, cut in small pieces
- Coarse salt and freshly ground pepper to taste
- 4 tablespoons capers
- Flour for dredging
- Peanut oil for deep frying, about 1/4 to 1/2 inch deep
- 8 ready-to-cook soft-shell crabs
- Milk for dipping
- Flour for dredging
- Coarse salt and freshly ground pepper to taste
- 3 tablespoons peanut oil
- Parsley or basil leaves for garnishing
- 4 lemon wedges
Method
- Heat olive oil in saute pan and add shallot and garlic.
- Cook gently for about two minutes or until the shallot has softened.
- Add tomatoes and basil and stir until juices are released.
- Turn up heat and cook until tomatoes are somewhat dry.
- Remove from heat, swirl in the butter and season to taste with salt and pepper.
- Keep warm.
- Rinse capers, dry them and sprinkle them with flour.
- Heat peanut oil and fry capers until light golden brown and crisp.
- Drain on paper towels.
- Discard oil.
- Prepare crabs.
- Dip crabs in milk, then in flour, season with salt and pepper.
- Heat three tablespoons peanut oil in large skillet and saute the crabs, starting with the shell side, the crab's top side, down first, for a few minutes.
- Turn over and saute for one and a half to two minutes on underside.
- Drain on paper towels.
- Serve crabs on heated individual plates.
- Divide the tomatoes among four plates and place crabs on top.
- Sprinkle with the fried capers and garnish with parsley or basil leaves and lemon wedges.
