Soft-Shell Crabs With Garlic Vinaigrette
Published May 18, 1996
- Total Time
- 15 minutes
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Ingredients
THE VINAIGRETTE
¼ teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
¼ cup corn oil
¼ cup olive oil
1 clove garlic peeled and minced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
THE CRABS
4 medium soft-shell crabs cleaned
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper to taste
1 tablespoon corn oil
Nutritional analysis per serving (4 servings)
4 grams carbs; 110 milligrams cholesterol; 415 calories; 15 grams monosaturated fat; 11 grams polyunsaturated fat; 4 grams saturated fat; 32 grams fat; 1 gram fiber; 459 milligrams sodium; 26 grams protein
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
To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar. Whisking constantly, slowly drizzle in the corn oil and then the olive oil. Stir in the garlic and herbs. Set aside.
- Step 2
Coat the crabs lightly with the flour. Season on both sides with salt and pepper. Heat the corn oil in large nonstick skillet over high heat until the oil smokes. Add the crabs top side down and sauté for 1 ½ minutes. Turn the crabs over, lower the heat to medium and sauté until browned on the bottom and cooked through, about 3 ½ minutes.
- Step 3
Spoon a pool of the vinaigrette into the center of 4 plates. Pat the crabs dry and place in the vinaigrette. Serve immediately.
Private Notes