Soft shell crab salad with a fennel bouillabaise vinaigrett
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Cleaned soft shell crab |
| 3 | ounces | Seasoned all purpose flour |
| 1 | 5 ounces who butter | |
| ¼ | pounds | Assorted Asian green mix |
| 1 | large | Bulb fennel; cleaned and |
| ; julienned | ||
| 1 | cup | Lobster stock |
| 1 | teaspoon | Tomato paste |
| 1 | pinch | Saffron |
| 3 | ounces | Seasoned rice wine vinegar |
| 2 | ounces | Pernod or Richard |
| 6 | ounces | Olive oil |
Directions
Clean soft shell crab by removing the gills and the eyes. Season 3 to 4 ounces of all purpose flour with salt and pepper to taste, remembering that crab have a certain amount of salt. I also like to add cayenne pepper for spice. Then, dredge the cleaned crab in flour, making sure to pat off all excess. In a saucepan with 3 ounces of whole butter, cook crab on medium heat until golden brown on both sides. Arrange Asian greens on a plate. In a saucepan melt 2 ounces of butter. Add fennel, white wine, lobster stock, tomato paste, and saffron. Cook uncovered until reduced to a glaze. Remove fennel with a slotted spoon and place on the salad.
Make remaining liquid into a vinaigrette by adding vinegar and Pernod then slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed. Then place hot, crisp crab on salad. Garnish with fried fennel tops.
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