Soft-Shell Crabs With Fennel and Thyme
Published April 9, 1994
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
FOR VEGETABLES
2 tablespoons olive oil
1 onion, thinly sliced
1 clove garlic, minced
2 tomatoes, peeled, seeded and diced
1 head fennel, thinly sliced
1 teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
FOR THE CRABS
8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Salt and pepper to taste
3 tablespoons unsalted butter
2 tablespoons pernod or ouzo
Parsley or basil leaves for garnishing
Nutritional analysis per serving (4 servings)
12 grams carbs; 56 milligrams cholesterol; 242 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 16 grams fat; 4 grams fiber; 516 milligrams sodium; 10 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Pour olive oil into baking dish large enough to hold vegetables in one layer. Place onion, garlic, tomatoes, fennel and thyme in the pan and toss so they are thoroughly coated with oil. Season to taste with salt and pepper and bake for one hour or until they are soft and almost carmelized.
- Step 2
Prepare crabs. Dip them in milk, then in flour seasoned with salt and pepper. Heat butter in large skillet and saute crabs, starting with the top side down, for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
- Step 3
Add Pernod or ouzo to the skillet and bring to boil, swirling up the cooking juices.
- Step 4
Serve crabs on four heated plates. Divide vegetables among four plates and place crabs on the top. Spoon on the cooking juices and garnish with parsley or basil.
Private Notes