Soft-Shell Crabs With Fennel and Thyme

Name: Soft-Shell Crabs With Fennel and Thyme
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, thinly sliced; 1 clove garlic, minced; 2 tomatoes, peeled, seeded and diced; 1 head fennel, thinly sliced; 1 teaspoon fresh thyme leaves; Coarse salt and freshly ground pepper to taste; 8 ready-to-cook soft-shell crabs; Milk for dipping; Flour for dredging; Salt and pepper to taste; 3 tablespoons unsalted butter; 2 tablespoons pernod or ouzo; Parsley or basil leaves for garnishing

By Moira Hodgson

Total Time: 1 hour 30 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; Buying and Preparing Soft-Shell Crabs

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Ingredients

Yield:4 servings

For Vegetables

2tablespoons olive oil
1onion, thinly sliced
1clove garlic, minced
2tomatoes, peeled, seeded and diced
1head fennel, thinly sliced
1teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste

For the Crabs

8ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Salt and pepper to taste
3tablespoons unsalted butter
2tablespoons pernod or ouzo
Parsley or basil leaves for garnishing

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees. Pour olive oil into baking dish large enough to hold vegetables in one layer. Place onion, garlic, tomatoes, fennel and thyme in the pan and toss so they are thoroughly coated with oil. Season to taste with salt and pepper and bake for one hour or until they are soft and almost carmelized.
Step 2
Prepare crabs. Dip them in milk, then in flour seasoned with salt and pepper. Heat butter in large skillet and saute crabs, starting with the top side down, for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
Step 3
Add Pernod or ouzo to the skillet and bring to boil, swirling up the cooking juices.
Step 4
Serve crabs on four heated plates. Divide vegetables among four plates and place crabs on the top. Spoon on the cooking juices and garnish with parsley or basil.