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Soft-Shell Crabs with Garlic-Herb Vinaigrette

Photo by: Joey De Leo
Comments: 0
 

Recipe

Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I made a pilgrimage with Jean-Louis to Jimmy Snead's restaurant on the Chesapeake Bay that I became a true believer. Jimmy definitely has the best soft-shells in the United States, and now his standards are my standards. These crabs must be soft as velvet. I like them best with a vinaigrette, not a butter or bacon sauce; it's lighter and fresher.

Maguy: The first year in New York we didn't serve soft-shell crabs because we didn't know what they were. If a fisherman in Brittany ever caught a crab without its shell, he'd throw it back in the water.

Yield: 4 servings

Ingredients

  • 1 ripe tomato
  • 3/4 cup Vinaigrette 
  • 1 clove garlic, peeled and minced
  • Small pinch cayenne
  • 4 soft-shell crabs
  • Superfine flour, such as Wondra
  • 2 teaspoons corn oil
  • 1½ teaspoons chopped fresh chervil
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh basil

Special equipment:

  • Two 10-inch nonstick skillets

Directions

1 Peel and seed the tomato. Cut it lengthwise into ¼-inch-wide strips. Set aside.

2 Put the vinaigrette in a bowl and whisk in the garlic and cayenne. Set aside.

3 Just before cooking, clean the soft-shell crabs: Pull off the underbelly flap and gills and cut off the eyes. Put a little flour in a tea strainer and sift just enough over the crabs to lightly coat both sides.

4 Put 1 teaspoon of oil in each skillet and place over high heat. When the oil is just smoking, add 2 crabs to each pan. Sauté until brown and crisp, about 1½ minutes per side.

5 Stir the herbs into the vinaigrette. Spoon about 2 tablespoons onto the center of 6 dinner plates. Use the back of the spoon to spread the vinaigrette into a 6-inch circle. Arrange strips of tomato in a circle, spoke-fashion, with half of each strip in and half out of the vinaigrette.

6 Split each crab in half and place over the vinaigrette. Serve immediately.


© 1998 Eric Ripert and Maguy Le Coze
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include the Vinaigrette. For nutritional information on the Vinaigrette, please follow the link above.

54kcal (3%)
29mg (3%)
5mg (9%)
17mcg RAE (1%)
165mg
12mg
4g
1g
0g
3g
16mg (5%)
64mg (3%)
0g (1%)
3g (4%)
0mg (3%)
 

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