Soft-Shell Crabs With Garlic Vinaigrette
- Total Time
- 15 minutes
- Rating
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Ingredients
- ¼teaspoon kosher salt
- Freshly ground pepper to taste
- 1tablespoon Dijon mustard
- 2tablespoons sherry vinegar
- ¼cup corn oil
- ¼cup olive oil
- 1clove garlic peeled and minced
- 2tablespoons chopped fresh tarragon
- 2tablespoons chopped fresh chives
- 2tablespoons chopped fresh chervil
- 4medium soft-shell crabs cleaned
- 1tablespoon all-purpose flour
- Kosher salt and freshly ground pepper to taste
- 1tablespoon corn oil
The Vinaigrette
The Crabs
Nutritional analysis per serving (4 servings)
415 calories; 32 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 11 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 26 grams protein; 459 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar. Whisking constantly, slowly drizzle in the corn oil and then the olive oil. Stir in the garlic and herbs. Set aside.
- Step 2
Coat the crabs lightly with the flour. Season on both sides with salt and pepper. Heat the corn oil in large nonstick skillet over high heat until the oil smokes. Add the crabs top side down and sauté for 1½ minutes. Turn the crabs over, lower the heat to medium and sauté until browned on the bottom and cooked through, about 3½ minutes.
- Step 3
Spoon a pool of the vinaigrette into the center of 4 plates. Pat the crabs dry and place in the vinaigrette. Serve immediately.
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