Soft-shell Crabs With Creamy Tomato Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
YIELD: 4 SERVINGS
6 tbsp: Olive oil,
6: Garlic clove, thinly sliced
6 large: Shallots, thinly sliced
1/2 tsp: Cumin seeds,
1/4 tsp: Celery seeds,
1/4 tsp: Crushed red pepper,
1 tsp: Salt,
1 tsp: Freshly ground black pepper,
1/2 tsp: Sugar,
35 ounce: Tomatoes, whole, packed in juice, drained & chopped
1 cup: Creme fraiche,
1 cup: Flour,
8: Soft-shell crabs, cleaned
Directions:
In a large nonreactive skillet, heat 2 tablespoons of the olive oil
over moderate heat for 2 minutes. Add the garlic and shallots and
cook, stirring frequently, until the shallots are translucent and the
garlic begins to brown, 5 to 6 minutes (dont let the garlic get too
brown or it will be bitter). Stir in the cumin and celery seeds, red
pepper and 1/2 teaspoon each of the salt and black pepper. Cook for 1
minute longer. Stir in the sugar and tomatoes and bring to a boil.
Reduce the heat to moderately low and simmer the sauce for 15
minutes. Add the creme fraiche and simmer for 6 minutes longer. Cover
and keep warm. (The sauce can be made up to 1 day ahead. Cover and
refrigerate. Reheat before serving.) Preheat the oven to 250F. On a
plate, toss the flour with the remaining 1/2 teaspoon each of salt
and black pepper. Pat the crabs dry with paper towels and dredge them
in the seasoned flour. In a large skillet, preferably nonstick, heat
2 tablespoons of the olive oil over moderately high heat. Add 4 of
the crabs and cook, turning once, until red and crisp, about 3
minutes per side. Transfer the crabs to a heatproof platter and place
in the oven to keep warm. Repeat with the remaining 2 tablespoons
olive oil and 4 crabs. To serve, spoon the tomato sauce onto 4
warmed plates and arrange 2 crabs on the sauce on each plate. Recipe
from Food & Wine, June, 1991
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 JUN 1995 073117 ~0600
Source from luhu.jp
over moderate heat for 2 minutes. Add the garlic and shallots and
cook, stirring frequently, until the shallots are translucent and the
garlic begins to brown, 5 to 6 minutes (dont let the garlic get too
brown or it will be bitter). Stir in the cumin and celery seeds, red
pepper and 1/2 teaspoon each of the salt and black pepper. Cook for 1
minute longer. Stir in the sugar and tomatoes and bring to a boil.
Reduce the heat to moderately low and simmer the sauce for 15
minutes. Add the creme fraiche and simmer for 6 minutes longer. Cover
and keep warm. (The sauce can be made up to 1 day ahead. Cover and
refrigerate. Reheat before serving.) Preheat the oven to 250F. On a
plate, toss the flour with the remaining 1/2 teaspoon each of salt
and black pepper. Pat the crabs dry with paper towels and dredge them
in the seasoned flour. In a large skillet, preferably nonstick, heat
2 tablespoons of the olive oil over moderately high heat. Add 4 of
the crabs and cook, turning once, until red and crisp, about 3
minutes per side. Transfer the crabs to a heatproof platter and place
in the oven to keep warm. Repeat with the remaining 2 tablespoons
olive oil and 4 crabs. To serve, spoon the tomato sauce onto 4
warmed plates and arrange 2 crabs on the sauce on each plate. Recipe
from Food & Wine, June, 1991
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 JUN 1995 073117 ~0600
Source from luhu.jp
Tags
Fish