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Crab: Pan Fried Soft Shell Crabs




Source of Recipe


Tene Shake, Owner, Lattitudes at Lover's Point Restaurant


Recipe Introduction


More commonly found on menus of East Coast restaurants, the soft shell crab has a wonderfully delicate flavor. The beauty of this variety of crab is that there is no need to remove the shells. You just enjoy them shell and all.


List of Ingredients




Red Bell Pepper Sauce
4 Red Bell Peppers-charred, peeled, de-veined and seeds removed cut into large chunks
¼ Cup Cream
Salt and Pepper To Taste

For The Soft Shell Crabs
6 Ea. Soft shell crabs
½ cup extra virgin olive oil
2 T.Chopped Garlic
½ cup Chardonnay

Flour Mixture for Dredging
2 C. All Purpose Flour
2 tsp. Garlic Powder
Salt and Pepper To Taste

Recipe



Red Bell Pepper Sauce:
Place all ingredients into a blender and blend until smooth.

Pour the puree into a sauté pan and heat through prior to serving.

Flour Mixture for Dredging:
Combine dredging ingredients in a shallow dish

Dredge the crabs in the flour mixture making sure to thoroughly coat each one.

Heat the extra virgin olive oil over medium high heat in a sauté pan.

Add flour dredged crabs to the pan and cook for 3 mins. on each side or until golden brown.

Add the chardonnay to the sauté pan and allow to cook long enough for the alcohol to burn off.

To Serve:
Coat the bottom of a shallow serving platter with the warmed red bell pepper sauce and place the crabs over the top of the sauce.