Name: Soft-Shell Crabs with Tomato and Basil
Yield: Serves 4
Cuisine: United States
Ingredients: salt and freshly ground pepper; 6 tablespoons sweet butter; 1 cup fresh Italian parsley leaves; 8 small soft-shell crabs, cleaned; ½ gallon peanut oil; 1 cup aioli; ¼ cup fish stock; 1 cup flour; 4 cloves garlic, peeled, finely chopped; 1 cup tomato concasse; 1 cup fresh basil leaves

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

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Soft-Shell Crabs with Tomato and Basil

Ingredients

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