Soft-Shell Crabs with Tomato and Basil

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

Soft-shell crabs can be sautéed or grilled, but deep frying, for me, gives the most even cooking and the crispest results. Crabs placed on top of a sauce, as they are in this recipe, do not become soggy, as they might if the sauce were poured over them.

Ingredients

  • 8 small soft-shell crabs, cleaned
  • 1 cup fresh Italian parsley leaves
  • 1 cup

Method

Clean the crabs by lifting up the side flaps and pulling off the feathery gills. Remove the flap underneath. Rinse in cold water.

Puree the parsley in a mortar and pestle or in a food processor with the aioli. If using the mortar, mix the parsley puree into the aioli. Thin with a little water