| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
Cklive07 |
4 |
servings |
INGREDIENTS
| 8 |
|
Soft-shell crabs; cleaned, soaking in |
| 2 |
c |
Milk |
| 1/2 |
c |
Flour |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
|
|
=== FOR SALSA === |
| 1 |
lb |
Cherry tomatoes; quartered |
| 1/2 |
c |
Chopped vidalia onion |
| 1/3 |
c |
Chopped parsley |
| 2 |
tb |
Extra-virgin olive oil |
| 6 |
tb |
Vegetable oil |
| 1/4 |
c |
Toasted pine nuts |
INSTRUCTIONS
While crabs are soaking, in a shallow dish stir together flour, salt, and
pepper. In another bowl, combine tomatoes, onions, parsley, olive oil, and
salt and pepper to taste. Set aside until ready to serve. Remove crabs from
milk, letting the excess drip off, and dredge them in flour mixture,
dusting off any excess. In each of two large skillets heat 3 tablespoons
oil over moderately-high heat until the oil is hot but not smoking. Saute
the crabs for 3 minutes on each side, or until they are just cooked
through. Arrange soft shell crabs on individual plates. Spoon salsa over
crabs and sprinkle with pine nuts. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9128 broadcast 05-13-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-16-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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