← Back to Search Results
pan-frying
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
nigella-express Nigella Express
by Nigella Lawson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
flavor Flavor
by Rocco DiSpirito
mom-a-licious Mom-a-Licious
by Domenica Catelli
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?