Soft Shell Crab Salad with a Fennel Bouillabaise Vinaigrette |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 large cleaned soft shell crab |
3 ounces seasoned all purpose flour |
5 ounces whole butter |
1/4 pound assorted asian green mix |
1 large bulb of fennel, cleaned and julienned |
1 cup lobster stock |
1 teaspoon tomato paste |
1 pinch saffron |
3 ounces seasoned rice wine vinegar |
2 ounces pernod or richard |
6 ounces olive oil |
Directions:
1. Clean soft shell crab by removing the gills and the eyes. Season 3 to 4 ounces of all purpose flour with salt and pepper to taste, remembering that crab have a certain amount of salt. I also like to add cayenne pepper for spice. Then, dredge the cleaned crab in flour, making sure to pat off all excess. In a saucepan with 3 ounces of whole butter, cook crab on medium heat until golden brown on both sides. Arrange Asian greens on a plate. In a saucepan melt 2 ounces of butter. Add fennel, white wine, lobster stock, tomato paste, and saffron. Cook uncovered until reduced to a glaze. Remove fennel with a slotted spoon and place on the salad.
2. Make remaining liquid into a vinaigrette by adding vinegar and Pernod then slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed. Then place hot, crisp crab on salad. Garnish with fried fennel tops.
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