77ºF

Crispy Soft Shell Crab, Fava Beans, Blood Oranges & Fennel

'Late-harvest spring' by chef Michelle Bernstein

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4 soft-shell crabs, cleaned

AP flour for dredging

1 cup milk whisked together with 1 egg

1 package Saltine crackers, crushed, for breading

Oil to pan fry

 

Clean the soft-shell crabs.  Dredge the crabs in the AP flour, shaking gently to remove the excess flour.  Dip into the milk/egg mixture and then dredge in the saltine crackers pressing gently to adhere the crackers to the crab.

 

Heat a sauté pan over medium heat and add enough oil to just cover the bottom by about ¼-inch.  Fry the soft-shell crabs, two by two, flipping a couple of times, until deep golden brown and crispy and cooked through.

 

Salad

2 cups arugula

1 fennel bulb, shaved thin

6 blood oranges, peeled, segmented

4 oranges, peeled, segmented

*If desired, ½-1 cup cleaned and cooked Fava beans

 

Vinaigrette

Zest and juice of one lemon

Juice of an orange

3 tablespoons extra virgin olive oil

 

Mix salad with vinaigrette and season with salt and pepper.