Ingredients:
- 4 soft shell crabs
- 3 large eggs
- 1 Tbsp fresh parsley, minced
- 1/4 cup Pecorino Romano cheese, grated
- 1 cup flour
- 1/2 cup vegetable oil
- juice of 1 1/2 lemons
- 1 1/2 cups of dry sherry
- 6 Tbsp unsalted butter; divided
- salt and pepper to taste?Serves 2
Directions:
1. Clean the crabs by snipping off their
faces with scissors and remove the skirts.
2. Combine eggs, cheese, parsley, salt and
pepper to taste in a bowl and whisk together until well blended.
3. In a separate bowl; mix flour with salt
and pepper to taste.
4. Dredge crab in the flour and then in the
egg mixture. Allow excess batter to drip off and lay coated crab on
aluminum foil.
5. Heat oil in a large saute pan over
medium-high heat. When oil is hot, add crab to the pan. Brown on each side,
turning once.
6. Drain off excess oil. Return the pan to
high heat, and add the lemon juice, sherry, salt and pepper. Bring to a
boil, and add two tablespoons of butter.
7. After butter has melted, remove crab to a
warm serving platter. Add remaining butter to pan, reduce heat, and saute
until butter is incorporated and sauce thickens.
Pour sauce over crab, and garnish with fresh parsley, and
serve.
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