|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
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.