| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Dujour03 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Cleaned soft shell crab |
| 3 |
oz |
Seasoned all purpose flour |
| 1 |
|
5 ounces who butter |
| 1/4 |
lb |
Assorted Asian green mix |
| 1 |
lg |
Bulb fennel; cleaned and |
|
|
; julienned |
| 1 |
c |
Lobster stock |
| 1 |
ts |
Tomato paste |
| 1 |
pn |
Saffron |
| 3 |
oz |
Seasoned rice wine vinegar |
| 2 |
oz |
Pernod or Richard |
| 6 |
oz |
Olive oil |
INSTRUCTIONS
Clean soft shell crab by removing the gills and the eyes. Season 3 to 4
ounces of all purpose flour with salt and pepper to taste, remembering that
crab have a certain amount of salt. I also like to add cayenne pepper for
spice. Then, dredge the cleaned crab in flour, making sure to pat off all
excess. In a saucepan with 3 ounces of whole butter, cook crab on medium
heat until golden brown on both sides. Arrange Asian greens on a plate. In
a saucepan melt 2 ounces of butter. Add fennel, white wine, lobster stock,
tomato paste, and saffron. Cook uncovered until reduced to a glaze. Remove
fennel with a slotted spoon and place on the salad.
Make remaining liquid into a vinaigrette by adding vinegar and Pernod then
slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed. Then
place hot, crisp crab on salad. Garnish with fried fennel tops.
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