Grilled or Sauteed Soft Shell Crab BLT
- 2 jumbo soft shell crabs, cleaned
- Blended olive oil, if grilling
- Salt and freshly ground black pepper
- Flour, for dredging, if sauteing
- 1 thick slice brioche, grilled or toasted
- 1 cup Basil Mayonnaise, recipe follows
- 6 to 8 arugula leaves, washed and dried
- 2 to 3 slices beefsteak tomato
- 3 thin slices pancetta, cooked and kept warm
- 1 sprig rosemary, for garnish
- Serving suggestion: Shoestring potatoes or potato chips
If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper.
If sauteing, season the crabs with salt and pepper, and dredge lightly in flour.
Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm.
Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips.Basil Mayonnaise:
2 egg yolks
2 teaspoons warm water
1 cup fresh basil leaves
1 1/2 cups blended oil
Pinch salt and freshly ground black pepper
Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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