Sauteed soft shell crabs with herb and caper aioli Recipe
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Ingredients: |
Ingredients: • 12 (prime size) soft shell crabs cleaned by fishmonger • 3 cups whole milk • 2 cups all-purpose flour seasoned with salt and pepper • 1/2 cup olive oil • 1/4 pound butter
Herb and caper aioli • 1 cup mayonnaise • 1 tablespoon chopped capers • 2 tablespoons chives, finely chopped • 2 tablespoons tarragon, finely chopped • 2 tablespoons parsley, finely chopped • 2 tablespoons dill, finely chopped • 1 tablespoon Dijon mustard • Worcestershire sauce to taste • Tabasco sauce to taste • Juice of 1 fresh lemon
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Directions: |
Directions:Soft shell crabs 1. Place milk in a bowl large enough to hold the crabs. Add the crabs and let them soak for 1 hour. Drain and discard the milk.
2. Season flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.
3. Heat the olive oil and butter together in a nonstick skillet over medium to high heat and saute crabs in batches until golden, about 3 to 4 minutes per side. Add more oil and butter to the pan if necessary.
Herb and caper aioli Combine all ingredients thoroughly and serve.
Plate and serve immediately. |
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