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Chesapeake Soft Shell Crabs

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Prep Time:

30 minutes

Cooking Time:

30 minutes

Yield:

4-6

Enjoy this wonderful recipe from Goodstone Inn & Restaurant's award-winning Executive Chef Wiilaim Walden.




Ingredients

  • 4 fresh soft shell crabs (swimming and alive!)
  • 4 Tablespoons Toasted almond flour for dredging
  • 1 container Maryland jumbo lump crabmeat for stuffing (optional)
  • 1 bunch Fresh broccoli rabe (garden fresh)

Directions

ADDITIONAL INGREDIENTS: Minced garlic, olive oil (EVOO), minced shallots, butter, heavy cream, champagne vinegar, whole grain mustard, white wine

 

For the Crabs:
1. Snip and clean crabs and remove the lungs. Set aside on a dry towel to absorb excess moisture.
2. Carefully clean the jumbo lump crabmeat discarding any shells.
3. Quickly sauté the crabmeat in a little brown butter with shallots and a pinch of salt and freshly ground  pepper. Reserve.
4. Warm: Dredge the crabs in the toasted almond flour and sauté them in a skillet until “just cooked” turning only once. Carefully lift the top shell of each crab and “stuff” with the sautéed crabmeat. Reserve warm.

 

For the Broccoli Rabe:
1. Blanch in boiling water for 30 seconds and shock in ice water. Drain thoroughly!
2. In a “fiery” hot skillet, stir fry with the garlic and a pinch of salt and pepper. Remove at once onto two serving plates as a “bed” for the crabs.

 

For the Sauce:
1. Reduce one cup of white wine with the remaining shallots and two tablespoons of champagne vinegar until heavily dissolved. Add 1/4 cup of heavy cream and reduce.
2.  Remove from heat and whisk in chilled butter cut cubes. Season to taste and add about one tablespoon of whole grain mustard.

 

Plating:
Organize the crabs on their bed of broccoli rabe and top with the sauce. Bon Appetit!