Grilled or Sauteed Soft Shell Crab BLT
Grilled or Sauteed Soft Shell Crab BLT might be a good recipe to expand your main course collection. This dairy free recipe serves 1 and costs $8.64 per serving. One portion of this dish contains around 40g of protein, 181g of fat, and a total of 2604 calories. It will be a hit at your The Fourth Of July event. Head to the store and pick up water, fresh basil leaves, salt and pepper, and a few other things to make it today. This recipe from Foodnetwork has 36 fans. From preparation to the plate, this recipe takes about 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is outstanding. Users who liked this recipe also liked Butter-Sautéed Soft-Shell Crab Sandwiches With Tomato Salsa, Grilled Soft-Shell Crab and Pineapple Salad with Watercress, and Grilled Soft-shell Crab, Corn, And Asparagus With Arugula Pesto.
Servings: 1
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
6 to 8 arugula leaves, washed and dried
2 to 3 slices beefsteak tomato
1 thick slice brioche, grilled or toasted
1 1/2 cups blended oil
2 egg yolks
Flour, for dredging, if sauteing
1 cup fresh basil leaves
2 jumbo soft shell crabs, cleaned
Blended olive oil, if grilling
3 thin slices pancetta, cooked and kept warm
Shoestring potatoes or potato chips
1 sprig rosemary, for garnish
Pinch salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons warm water
Equipment:
food processor
bowl
Cooking instruction summary:
If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips. Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.
Step by step:
1. If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm.
2. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs.
3. Garnish with rosemary, and serve with shoestring potatoes or chips.
4. Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube.
5. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water.
6. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.
Nutrition Information:
covered percent of daily need
