Recipe courtesy of Michele Urvater
Episode: Soft Shell Crabs
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.

To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Quinoa and Vegetable Stuffed Peppers

Recipe courtesy of Rachael Ray

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Roasted Asparagus with Lemon Vinaigrette

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories