Pan Fried Soft Shell Crab with Garlic Lemon Chili and Olive Oil
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"Marinated soft shell crabs are served on a bed of zestily dressed lettuce."
Original recipe yield: 4 servings.
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INGREDIENTS:
- 6 soft shell crabs, cut in half
- 1 jalapeno chili, finely chopped
- 2 cloves garlic, finely chopped
- zest of 2 lemons
- 2 tablespoons parsley, finely chopped
- 5 tablespoons olive oil
- 3 tablespoons lemon juice
- 5 tablespoons extra virgin olive oil
- salt and pepper
- 5 ounces mixed lettuce leaves
- 3 tablespoons olive oil for sauteing
- 1/4 cup all purpose flour for dusting crabs
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DIRECTIONS:
- Place crabs, jalapeno, garlic, lemon zest and parsley in a large bowl. Add 5 tablespoons of olive oil and toss lightly. Marinate for 2 hours.
- In another large bowl pour the lemon juice and slowly add the extra virgin olive oil whisking constantly. Season with salt and pepper.
- Toss vinaigrette with lettuce leaves and divide between 4 plates.
- Place a large non-stick saute pan over high heat. Add remaining 3 tablespoons olive oil.
- Dust the crabs with a little flour and place in the hot pan. Cook for 2-3 minutes on each side.
- Once crabs are crispy on the outside and cooked through, remove from the pan and serve over prepared salad.
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