5.0 – 1 reviews • Crab Recipes
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Prep: |
15 min |
| Cook: |
1 hr |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Prep: |
15 min |
| Cook: |
1 hr |
| Yield: |
4 servings |
Ingredients
- 3 pounds medium tomatoes
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 3 cloves garlic, thinly sliced
- 1 tablespoon chopped peeled ginger
- 2 tablespoons chopped fresh basil and/or cilantro
- Vegetable oil, for frying
- 2 cups polenta
- Kosher salt and freshly ground pepper
- 1 cup whole milk
- 8 large fresh soft-shell crabs, cleaned
- Lime wedges, for serving
Instructions
- Prepare the compote: Preheat the oven to 450 degrees F. Core the tomatoes and halve crosswise, then squeeze out the seeds. Put the tomatoes cut-side up on a baking sheet. Drizzle with 3 tablespoons olive oil; sprinkle with 1 teaspoon salt, and pepper to taste. Roast until shriveled, about 40 minutes. Cool slightly, then slip off the skins. Cut into chunks.
- Toast the coriander and cumin seeds in a skillet over medium heat, about 2 minutes. Remove from the skillet and grind with a spice grinder or chop with a knife. Heat the remaining 2 tablespoons olive oil, the garlic and ginger in the skillet over medium heat and cook until beginning to brown, about 3 minutes. Add the tomatoes, ground coriander and cumin, and salt and pepper to taste.
- Prepare the crabs: Heat 1/8 inch vegetable oil in a large nonstick skillet over medium-high heat. Put the polenta in a baking dish; add 2 teaspoons salt and 1 teaspoon pepper. Put the milk in a bowl. Dip the crabs in the milk and shake off the excess, then dredge in the polenta and shake off the excess.
- Working in batches, fry the crabs, upside-down first, 3 to 4 minutes per side. Transfer to a paper towellined plate. Wipe out the skillet and add fresh oil between batches.
- Reheat the compote and stir in the herbs. Serve the crabs with the compote and lime wedges.
- Photograpg by Con Poulos
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1327 |
| Total Fat |
104 g |
| Saturated Fat |
9 g |
| Carbohydrates |
82 g |
| Dietary Fiber |
8 g |
| Sugar |
13 g |
| Protein |
21 g |
| Cholesterol |
47 mg |
| Sodium |
1492 mg |
| Serving Size |
1 of 4 servings |
| Calories |
1327 |
| Total Fat |
104 g |
| Saturated Fat |
9 g |
| Carbohydrates |
82 g |
| Dietary Fiber |
8 g |
| Sugar |
13 g |
| Protein |
21 g |
| Cholesterol |
47 mg |
| Sodium |
1492 mg |
