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Sauteed Soft-Shell Crabs with Herb Vinaigrette

2 tsp. Dijon mustard
1 tsp. sea salt
2 pinches white pepper
3 TBSP. sherry vinegar
1 cup plus 1 TBSP. extra-virgin olive oil
1/4 cup Wondra flour
4 soft-shell crabs
2 tsp. vegetable oil
1 tsp. each finely chopped tarragon, parsley, chives and chervil

In a bowl, whisk together the mustard, salt, pepper and vinegar.
Whisking constantly, slowly drizzle in the olive oil.
Reserve mixture.
Clean the crabs.
Put a little of the flour in a small strainer and sift over the crabs to lightly coat both sides.
Add the vegetable oil to a large skillet and place over high heat.
When the oil begins to smoke, add the crabs to the pan, topside down.
Do not over crowd. Saute the crabs until brown and crisp, 1 1/2 minutes per side.
Stir the herbs into 3/4 cup of the vinaigrette.
Spoon 2 TBSP. onto the center of the dinner plates.
Split each crab in half and place over the vinaigrette.
Serves 4.

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