Sauteed Soft Shell Crabs With Sugar Snap Peas And Hazelnuts
Recipe By : Cooking Live Show #CL8868
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Unsalted butter
4 Soft shell crabs
Milk -- for soaking crabs
Salt
Freshly ground black pepper
1/2 c All-purpose flour
2 tb Sherry vinegar
1/3 c Hazelnuts -- chopped, toasted
1/4 lb Fresh sugar snap peas --
- blanched, refreshed, drained,
- cut on a diagonal into
- thin slices
In a small saucepan melt 5 tb of the butter over moderately low heat.
With a spoon remove the foam off the top and discard. Spoon the clear
butter into a small bowl leaving any milky-watery residue at the
bottom of the saucepan. Discard the residue. The clear butter is
clarified butter and has a higher smoking point now that the milk
solids have been removed.
Clean the soft shell crabs by first cutting away the eyes and mouth.
Lift up the top side flaps and pull out the feathery gills. Turn the
crab over and fold back the tail flap, also called the apron, and
pull away from the body and discard. Place crabs in a shallow dish
and add enough milk to cover. Soak crabs for 10 to 15 minutes.
Preheat oven to 400 F.
Season each crab with salt and pepper. Dredge each crab in the flour
and shake off any excess. In a heavy large skillet heat the clarified
butter over moderately high heat until hot but not smoking. Carefully
place the crabs in the skillet, shell-side down; they tend to sputter
and pop. Cook the crabs until they begin to blister and then flip.
Transfer skillet to the preheated oven and bake for 2 to 3 minutes.
Meanwhile, in a separate skillet melt the remaining 3 tb of butter
over moderate heat and cook until the butter just begins to brown.
Add the sherry vinegar and remove from the heat. Add the chopped nuts
and blanched peas, tossing to coat and combine. Season to taste with
salt and freshly ground pepper.
Place a crab on each serving plate and top with brown butter sauce,
nuts, and peas.
