Soft-shell Crabs With Lemon & Capers Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
YIELD: 4 SERVINGS
2: Lemons,
1 cup: Flour,
1 tsp: Pepper,
1/4 cup: Olive oil extra-virgin,
8: Soft-shell crabs, cleaned
3 tbsp: Butter, unsalted
5 medium: Shallots, chopped
1/2 cup: Wine, white, dry
2 tbsp: Capers, drained
Directions:
Using a small sharp knife, peel 1 of the lemons, removing all of the
bitter white pith. Working over a bowl, cut in between the membranes
to release the sections. Squeeze the juice from the remaining lemon
into the bowl of sections and set aside. Preheat the oven to 250F. On
a large plate, combine the flour with the pepper. In a large
nonreactive nonstick skillet, heat 2 tablespoons of the olive oil
over moderately high heat. Pat the crabs dry with paper towels and
dredge them in the flour. Add 4 of the crabs to the skillet and cook,
turning once, until red and crisp, about 3 minutes per side. Transfer
them to a heatproof platter and place in the oven to keep warm.
Repeat with the remaining 2 tablespoons olive oil and 4 crabs. Add
the butter and shallots to the skillet and cook over moderately high
heat, stirring frequently, until the shallots have softened, 3 to 4
minutes. Increase the heat to high, add the wine and simmer until
reduced by half, about 2 minutes. Add the reserved lemon sections
and juice and the capers and stir well. Place 2 crabs on each plate
and spoon the sauce on top. Food & Wine, June, 1991
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 JUN 1995 073117 ~0600
Source from luhu.jp
bitter white pith. Working over a bowl, cut in between the membranes
to release the sections. Squeeze the juice from the remaining lemon
into the bowl of sections and set aside. Preheat the oven to 250F. On
a large plate, combine the flour with the pepper. In a large
nonreactive nonstick skillet, heat 2 tablespoons of the olive oil
over moderately high heat. Pat the crabs dry with paper towels and
dredge them in the flour. Add 4 of the crabs to the skillet and cook,
turning once, until red and crisp, about 3 minutes per side. Transfer
them to a heatproof platter and place in the oven to keep warm.
Repeat with the remaining 2 tablespoons olive oil and 4 crabs. Add
the butter and shallots to the skillet and cook over moderately high
heat, stirring frequently, until the shallots have softened, 3 to 4
minutes. Increase the heat to high, add the wine and simmer until
reduced by half, about 2 minutes. Add the reserved lemon sections
and juice and the capers and stir well. Place 2 crabs on each plate
and spoon the sauce on top. Food & Wine, June, 1991
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 JUN 1995 073117 ~0600
Source from luhu.jp
Tags
Fish