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| Courtesy of www.odellsonline.com |
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| 6 tbsp Odell's Seafood Butter |
| 8 soft-shell crabs, about 2 ounces each, cleaned and dressed (see below) |
| fleur de sel (sea salt), to taste |
| freshly ground black pepper, to taste |
| all-purpose flour, for dredging crabs |
| 1/4 cup strained fresh lemon juice |
| 3 tbsp fresh ginger, peeled and minced |
| 2 tbsp aged balsamic vinegar |
| 2 tbsp capers, drained, rinsed and chopped |
| 2 tbsp fresh flat-leaf parsley, chopped |
| 2 tbsp finely diced tomato, seeded |
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| Preheat the oven to 200?F.
In a heavy large skillet, heat 3 Tbsps of the Odell's Seafood Butter over medium-high heat. Sprinkle the crabs with the sea salt and black pepper.
Dredge 4 of the crabs in the flour; shake off the excess flour. Add the coated crabs to the Odell's Seafood Butter and cook until they are golden brown and crisp, about 2 minutes per side. Transfer the crabs to a baking sheet and keep them warm in the oven.
Wipe out the skillet. Repeat with the remaining 3 Tbsps of Odell's Seafood Butter and 4 crabs.
Add the unsalted butter to the skillet. Stir over medium-low heat until the butter melts and is golden brown, about 2 minutes. Whisk in the lemon juice, ginger, balsamic vinegar, capers, parsley and tomato. Season the sauce to taste with fleur de sel and black pepper.
To serve, place two crabs on each of four plates. Spoon the sauce over the crabs and serve immediately. |
| | Source: "Crave: See Touch Smell Hear Taste" by Ludo Lefebvre (Regan Books). Tested by Susan Selasky for the Free Press Test Kitchen | | | Reference: To dress the crabs means to prepare them for cooking by cutting a portion below the eyes, cutting off the apron and removing the rough gills. Rinse and pat them dry. It's best to have your fishmonger do this for you; many soft-shell crabs are already dresed. |
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Gourmet Butter used in recipe:
Odell's Seafood Butter |
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