Patrick Clark's Crab With Arugula and Macadamias
Updated October 10, 2023
- Total Time
- 17 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
Milk for dipping
Seasoned flour for dredging
3 tablespoons peanut oil
2 to 3 bunches arugula, washed and dried
2 tablespoons extra-virgin olive oil
Lemon juice to taste
Coarse salt and freshly ground pepper to taste
5 tablespoons unsalted butter
2 tablespoons balsamic vinegar
3 ounces coarsely chopped macadamia nuts
1 tablespoon parsley
8 to 12 soft-shell crabs, cleaned
Preparation
- Step 1
Dip the crabs first in milk, then in the flour. Heat the oil in a large frying pan and saute the crabs a few at a time starting with the shell side down first. Saute for one-and-a-half to two minutes on each side and drain on paper towels.
- Step 2
Toss the arugula in the olive oil, season to taste with lemon juice, salt and pepper. Divide the arugula leaves among four individual plates.
- Step 3
In a saucepan, heat the butter over medium-high heat. When it starts to brown take it off the fire and add the vinegar. When it stops sizzling, add the macadamia nuts, parsley, salt and pepper. Pour the hot sauce over the crabs, distributing the nuts evenly, and serve at once.
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