Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli (Anne Burrell) Recipe

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Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli (Anne Burrell)
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Ingredients
20
Count
Nutrition
586
Calories
Total time
34
Minutes
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Ingredients:

Directions:

  1. In a medium bowl, combine the red wine vinegar, salt, sugar, hot sauce and 1 cup of cold water. Add the onions and the radishes to the vinegar mixture and reserve.
  2. Clean the crabs by flipping up each side and removing the lungs. Pull the apron flap off of the bottom of the crab. Using a sharp pair of scissors cut the face off the crab, this seems really mean - it is- accept it and move on.
  3. Soft-shell crabs usually have a lot of water in them which can be very dangerous during frying. Pat the crabs with paper towels to remove excess water.
  4. Add the frying oil to a large saute pan until it reaches a depth of 1/4-inch. Bring to a medium-high heat.
  5. While the oil is heating, in a large bowl, toss together the mesclun, zucchini, some of the pickled onions and radishes with some of the pickling liquid, and a drizzle of extra-virgin olive oil. The salad should be lightly dressed, very flavorful and not soggy. Arrange the salad on 4 individual salad plates.
  6. Set up a plate lined with paper towels to drain the crabs when they come out of the frying pan. Check the temperature of the oil by flicking flour into the pan. The flour will sizzle when the oil is hot. Put the flour into a shallow dish. When the oil is hot dredge the crabs the flour and pat off the excess. Gently add the crabs to the pan. When putting the crabs in the pan, be careful not to throw them in the oil because the hot oil will splash. Fry the crabs until crispy on both sides, about 3 to 4 minutes. Remove them from the pan to paper towels to blot excess oil. Sprinkle with salt and put 1 crab on each of the prepared salads. Garnish with a dollop of the garlic aioli and serve.
  7. That's crabby!
  8. Garlic Aioli:
  9. In the bowl of a food processor, add the garlic, vinegar and egg yolks. Turn the machine on. While the machine is running begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 586.29 Kcal (2455 kJ)
Calories from fat 218.57 Kcal
% Daily Value*
Total Fat 24.29g 37%
Cholesterol 96.6mg 32%
Sodium 2728.08mg 114%
Potassium 975.62mg 21%
Total Carbs 66.22g 22%
Sugars 4.81g 19%
Dietary Fiber 4.67g 19%
Protein 23.77g 48%
Vitamin C 11.8mg 20%
Vitamin A 1.2mg 39%
Iron 48.2mg 268%
Calcium 199.3mg 20%
Amount Per 100 g
Calories 68.73 Kcal (288 kJ)
Calories from fat 25.62 Kcal
% Daily Value*
Total Fat 2.85g 37%
Cholesterol 11.32mg 32%
Sodium 319.81mg 114%
Potassium 114.37mg 21%
Total Carbs 7.76g 22%
Sugars 0.56g 19%
Dietary Fiber 0.55g 19%
Protein 2.79g 48%
Vitamin C 1.4mg 20%
Vitamin A 0.1mg 39%
Iron 5.7mg 268%
Calcium 23.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 15
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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