The Recipe Box Menu

Pan Seared Soft Shell Crabs

 

Courtesy of Scott Dalesandro Executive Sous Chef, Harry's Seafood Grill, Wilmington, DE.

2 soft shell crabs per person
1 ounce flour (for dusting purposes only)
3 cippollini onions or pearl onions (roasted) per crab
1 tablespoon sundried tomatoes
1 tablespoon fresh basil
4 tablespoons olive oil
3 teaspoons butter
2 ounces white wine
l/4 bunch watercress or spinach
l/4 cup fresh arugula
Juice of 1 lemon
Salt & pepper

Heat large sauté pan, add l tablespoon olive oil and butter. When butter is melted, add flour dusted soft shell crabs and cook until golden brown on both sides, about 3 minutes per side. Set crabs aside. In same heated pan, add 2 tablespoons olive oil, onions, sundried tomatoes, and cook for another 2 minutes. Add white wine, basil, and reduce by half. Add remaining butter and season with salt and pepper.

In a mixing bowl, add watercress and arugula, lemon juice, remaining olive oil, salt and pepper and mix together. On platter place salad in middle of plate and place soft shell crabs on either side, spoon sauce around crabs and serve.