Pan-Fried Soft-Shell Crabs With Cucumber-Yuzu Vinaigrette And Butter Lettuce Salad
Recipe adapted from Cathal Armstrong
Pan-Fried Soft-Shell Crabs With Cucumber-Yuzu Vinaigrette And Butter Lettuce Salad
Pan-Fried Soft-Shell Crabs with Cucumber-Yuzu Vinaigrette and Butter Lettuce Salad
Prep Time
0
minutes
Cook Time
30
minutes
Servings
4
Servings
Total time: 30 minutes
Ingredients
- Salad and vinaigrette
- 2 tablespoon fresh yuzu or lime juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ cup diced cucumber
- 1 tablespoon diced mint
- 2 tablespoons minced red onion, plus ¼ medium red onion, thinly sliced
- Salt, to taste
- 2 small heads butter lettuce, torn into small pieces
- Crabs
- 2 tablespoons canola oil
- 4 fresh soft-shell crabs
Directions
- In a bowl, whisk the yuzu and lemon juice with the olive oil. Stir in the cucumber, mint and minced red onion and season with salt.
- Clean the crabs: Hold a crab in one hand and, with a pair of kitchen scissors, make a small cut about ½ inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut. Next, lift one pointed end of the crab's outer shell; remove and discard the gills. Repeat on the other side. Turn the crab over and snip off the small flap known as the apron. Rinse the crab well and pat dry. Repeat with the remaining crabs.
- Heat the canola oil in a large pan over medium-high heat, until almost smoking. Season the crabs with salt and cook them until they're red all over, about 2 to 3 minutes per side.
- Dress the butter lettuce and julienned red onion with vinaigrette. Place one crab and a mound of salad on each plate. Spoon 1 tablespoon of vinaigrette over each crab and serve.