Crispy Soft Shell Crab, Fava Beans, Blood Oranges & Fennel
'Late-harvest spring' by chef Michelle Bernstein
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.
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
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.
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