Sauteed Soft-Shell Crabs With Tomatoes
Published April 9, 1994
- Total Time
- 30 minutes
- Rating
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Ingredients
FOR TOMATOES
2 tablespoons olive oil
1 shallot finely chopped
½ clove of garlic, chopped
3 tomatoes, peeled, seeded and chopped
2 tablespoon fresh basil
2 tablespoons unsalted butter, cut in small pieces
Coarse salt and freshly ground pepper to taste
FOR THE CAPERS
4 tablespoons capers
Flour for dredging
Peanut oil for deep frying, about ¼ to ½ inch deep
FOR THE CRABS
8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Coarse salt and freshly ground pepper to taste
3 tablespoons peanut oil
Parsley or basil leaves for garnishing
4 lemon wedges
Nutritional analysis per serving (4 servings)
11 grams carbs; 48 milligrams cholesterol; 514 calories; 23 grams monosaturated fat; 13 grams polyunsaturated fat; 11 grams saturated fat; 49 grams fat; 2 grams fiber; 514 milligrams sodium; 10 grams protein; 4 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
Heat olive oil in saute pan and add shallot and garlic. Cook gently for about two minutes or until the shallot has softened. Add tomatoes and basil and stir until juices are released.
- Step 2
Turn up heat and cook until tomatoes are somewhat dry. Remove from heat, swirl in the butter and season to taste with salt and pepper. Keep warm.
- Step 3
Rinse capers, dry them and sprinkle them with flour. Heat peanut oil and fry capers until light golden brown and crisp. Drain on paper towels. Discard oil.
- Step 4
Prepare crabs. Dip crabs in milk, then in flour, season with salt and pepper. Heat three tablespoons peanut oil in large skillet and saute the crabs, starting with the shell side, the crab's top side, down first, for a few minutes. Turn over and saute for one and a half to two minutes on underside. Drain on paper towels.
- Step 5
Serve crabs on heated individual plates. Divide the tomatoes among four plates and place crabs on top. Sprinkle with the fried capers and garnish with parsley or basil leaves and lemon wedges.
Private Notes