You may also like
Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 1 lemon
- 8 live soft-shell crabs
- Flour, for dredging
- 6 tablespoons unsalted butter
- Salt and pepper
- 4 tablespoons finely chopped tomato confit
- 1 tablespoon chopped shallots
- 1 tablespoon capers
- 1 tablespoon finely chopped parsley
- 1 tablespoon pitted finely chopped black olives
Method
- With a knife, cut away the skin of the lemon, removing every trace of pith and exposing the fruit.
- Cut between the membranes, releasing the lemon segments.
- Cut the segments into small dice.
- You will need 1 tablespoon.
- To clean the soft-shell crabs, cut off the gills (a cotton-like membrane under each side of the head) by lifting the sides of the upper shell and snipping with scissors.
- Cut off the turned under tail as well as the head directly behind the eyes.
- Scrape out the inside through the opening at the head with a knife, and rinse the opening under cold water.
- Dry the crabs with a paper towels and refrigerate until needed.
- Dredge each crab in flour, shaking off any excess.
- In a large pan over medium heat, warm 3 tablespoons of butter.
- Add the crabs bottom side up and cook for 3 minutes on each side.
- Season with salt and pepper.
- Remove, keep warm, and set aside.
- Add the remaining butter to same pan, and heat until golden brown.
- Add the tomato confit, capers, lemon, parsley, shallots, and olives and cook until mixture is warmed through.
- To serve: Place two crabs on center of plate.
- Add the vegetables on top of crabs and around the plate.
