| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 20 |
|
Garlic cloves |
| 1 |
tb |
Blackening spice |
| 2 1/2 |
|
Tomatillos |
| 1 1/2 |
bn |
Scallions |
| 1/4 |
bn |
Cilantro |
| 1 |
|
Jalapeno pepper |
|
|
Salt and pepper; to taste |
| 1 |
tb |
Lime juice |
| 2 |
oz |
Extra virgin olive oil |
| 9 |
|
Soft shell crabs; cleaned |
| 3/4 |
c |
Milk |
| 3/4 |
c |
Flour |
| 2 |
oz |
Black beans cooked |
| 1 |
sm |
Red onion; very thinly sliced |
| 1 |
|
Ripe avocado |
| 1/2 |
tb |
Chives |
INSTRUCTIONS
Preheat oven to 350 degrees.
In a large saute pan, over medium high heat, saute the garlic cloves in
olive oil with the blackening spices. Place tomatillos, scallions, 1 clove
of garlic, cilantro, jalapeno, and salt and pepper in a food processor and
puree. Set aside.
In a large bowl whisk together lime juice and extra virgin olive oil and
season with salt and pepper.
Place crabs in deep glass dish and pour milk over them. In an another dish
place flour and dredge the crabs through to cover.
In a large saute pan, over high heat, saute crabs until golden brown and
crisp.
Remove crabs and drain on paper towels.
Mix black beans, arugula, and vinaigrette and season; portion mixture
equally on plates. Top bean mixture with a crab and drizzle with garlic
tomatillo sauce. Garnish with sliced red onions, avocado, chives, and
spiced garlic cloves.
Converted by MC_Buster.
Per serving: 4153 Calories (kcal); 226g Total Fat; (49% calories from fat);
122g Protein; 404g Carbohydrate; 430mg Cholesterol; 10170mg Sodium Food
Exchanges: 22 1/2 Grain(Starch); 5 1/2 Lean Meat; 7 1/2 Vegetable; 0 Fruit;
39 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0009
Converted by MM_Buster v2.0n.
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