Рецепт Sauteed Soft Shell Crabs With Sugar Snap Peas And Hazelnuts
| Порций: 4 |
Ингредиенты
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Инструкции
- In a small saucepan heat 5 Tbsp. of the butter over moderately-low heat. With a spoon remove the foam off the top and throw away. Spoon the clear butter into a small bowl leaving any milky-watery residue at the bottom of the saucepan. Throw away the residue. The clear butter is clarified butter and has a higher smoking point now which the lowfat milk solids have been removed.
- Clean the soft-shell crabs by first cutting away the eyes and mouth. Lift up the top side flaps and pull out the feathery gills. Turn the crab over and fold back the tail flap, also called the apron, and pull away from the body and throw away. Place crabs in a shallow dish and add in sufficient lowfat milk to cover. Soak crabs for 10 to 15 min.
- Blanch the peas, refresh in ice cool water, drain and cut into thin slices on a diagonal. Set aside Preheat oven to 400 degrees.
- Season each crab with salt and pepper. Dredge each crab in the flour and shake off any excess. In a heavy large skillet heat the clarified butter over moderately-high heat till warm but not smoking. Carefully place the crabs in the skillet, shell-side down; they tend to sputter and pop. Cook the crabs till they begin to blister and then flip. Transfer skillet to the preheated oven and bake for 2 to 3 min.
- Meanwhile, in a separate skillet heat the remaining 3 Tbsp. of butter over moderate heat and cook till the butter just begins to brown. Add in the sherry vinegar and remove from the heat. Add in the minced nuts and blanched peas, tossing to coat and combine. Season to taste with salt and freshly-grnd pepper.
- Place a crab on each serving plate and top with brown butter sauce, nuts and peas.
- This recipe yields 4 servings.