Recipe courtesy of Alex Lee

Soft-Shell Crabs with Grenobois

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. With a knife, cut away the skin of the lemon, removing every trace of pith and exposing the fruit. Cut between the membranes, releasing the lemon segments. Cut the segments into small dice. You will need 1 tablespoon.
  2. To clean the soft-shell crabs, cut off the gills (a cotton-like membrane under each side of the head) by lifting the sides of the upper shell and snipping with scissors. Cut off the turned under tail as well as the head directly behind the eyes. Scrape out the inside through the opening at the head with a knife, and rinse the opening under cold water. Dry the crabs with a paper towels and refrigerate until needed.
  3. Dredge each crab in flour, shaking off any excess. In a large pan over medium heat, warm 3 tablespoons of butter. Add the crabs bottom side up and cook for 3 minutes on each side. Season with salt and pepper. Remove, keep warm, and set aside.
  4. Add the remaining butter to same pan, and heat until golden brown. Add the tomato confit, capers, lemon, parsley, shallots, and olives and cook until mixture is warmed through.
  5. To serve: Place two crabs on center of plate. Add the vegetables on top of crabs and around the plate.
10m Easy 99%
CLASS
Justin Devillier

Crab Bisque

11m Intermediate 92%
CLASS
11m Easy 99%
CLASS
Erin Jeanne McDowell

French Onion Soup Casserole

30m Easy 99%
CLASS
16m Intermediate 99%
CLASS
21m Easy 100%
CLASS
14m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now