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Categories:Viewed: 39 - Published at: 9 years ago
Ingredients
- 6 x soft shell crab
- 1 x flour, all-purpose as needed
- 1 x olive oil as needed
- 1 x salt to taste
- 1 x hot chili peppers to taste
- 1/4 cup parsley leaves chopped
- 3 cloves garlic finely minced
- 2 x lemon zest
Method
- The crabs should be alive and must be cleaned first.
- That means taking kitchen shears and cutting away the eyes and mouth.
- Then you must pull back and remove the top shell to expose the gills so they can be removed.
- Finally, you must pull away and remove the bottom tail flap, known as the apron.
- These steps are done to remove the parts that are inedible or are bitter and will impart unwanted flavors.
- Make the gremolata by combining the parsley, garlic and lemon zest.
- Dredge the crabs in flour and saute in olive oil over medium heat for three minutes on each side.
- Shake the pan to prevent sticking and be careful not to burn the flour.
- Remove and drain on paper towels, sprinkle with salt and pepper, and top with the gremolata to serve.
