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Pan-Fried Soft-Shell Crab with Garlic, Lemon, Chili and Olive Oil

posted: 06/30/10
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Pan-Fried Soft-Shell Crab with Garlic, Lemon, Chili and Olive Oil
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Take Home Chef, Episode 11: Rita's Menu

INGREDIENTS

  • 6 soft shell crabs, cut in half
  • 1 jalapeno chili, finely chopped
  • 2 cloves of garlic, finely chopped
  • zest of 2 lemons
  • 2 tablespoons parsley, finely chopped
  • 5 tablespoons olive oil plus 50ml/3 tablespoons for saut?ing
  • 3 tablespoons lemon juice
  • 5 tablespoons extra virgin olive oil
  • salt and pepper
  • 5 ounces mixed lettuce leaves
  • 1/4 cup all purpose flour for dusting crabs

PREPARATION:

  1. Place crabs, jalapeno, garlic, lemon zest and parsley in a large bowl. Add 5 tablespoons of olive oil and toss lightly. Marinate for 2 hours. In another large bowl pour the lemon juice and slowly add the extra virgin olive oil whisking constantly.
  2. Season with salt and pepper. Toss vinaigrette with lettuce leaves and divide between 4 plates. Place a large non-stick saut? pan over high heat. Add remaining 3 tablespoons olive oil.
  3. Dust the crabs with a little flour and place in the hot pan. Cook for 2-3 minutes on each side. Once crabs are crispy on the outside and cooked through, remove from the pan and serve over prepared salad.
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