Soft Shell Crab recipe
My current cooking craze is soft shell crabs! I am just loving them! My favorite recipe is pan fried with roasted onions, fennel and red peppers and a roasted garlic and red pepper remoulade sauce.
Cut up the veggies into medium chunks, coat in olive oil and sprikle generously with kosher salt and fresh ground pepper. Put on a baking sheet and roast at 400 degrees for an hour. Throw half a dozen unpeeled cloves of garlic on the sheet to roast at the same time.
Mean while soak your crabs in butter milk for at least an hour.
When the veggies come off you can peel the garlic and put in a blender along with a roasted red pepper or two (you can roast yourself or use store bought roasted reds). blend until smooth and slowly drizzle about a 1/4 cup to a half cup of olive oil in until smooth and creamy. Adjust for salt and pepper.
Mix together equal parts self rising baking flour and corn flour or meal, some kosher salt and fresh ground pepper. Put in a plastic bag. Heat up a half inch of safflower oil in a saute pan. Dredge each crab in the bag and put on a plate ready for the fry pan. Put the crabs in and fry until golden brown, about 2 minutes a side; don’t crowd them in let there be space between while cooking.
To serve, put some veggies on a plate, top with a crab and drizzle with the red pepper sauce.
JUST DELICIOUS!
