Sauteed soft-shell crabs with cherry tomato and onion salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Soft-shell crabs; cleaned, soaking in | |
| 2 | cups | Milk |
| ½ | cup | Flour |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| === FOR SALSA === | ||
| 1 | pounds | Cherry tomatoes; quartered |
| ½ | cup | Chopped vidalia onion |
| ⅓ | cup | Chopped parsley |
| 2 | tablespoons | Extra-virgin olive oil |
| 6 | tablespoons | Vegetable oil |
| ¼ | cup | Toasted pine nuts |
Directions
While crabs are soaking, in a shallow dish stir together flour, salt, and pepper. In another bowl, combine tomatoes, onions, parsley, olive oil, and salt and pepper to taste. Set aside until ready to serve. Remove crabs from milk, letting the excess drip off, and dredge them in flour mixture, dusting off any excess. In each of two large skillets heat 3 tablespoons oil over moderately-high heat until the oil is hot but not smoking. Saute the crabs for 3 minutes on each side, or until they are just cooked through. Arrange soft shell crabs on individual plates. Spoon salsa over crabs and sprinkle with pine nuts. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9128 broadcast 05-13-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-16-1998
Recipe by: Sara Moulton
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