| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 1 serving |
Ingredients
- 2 jumbo soft shell crabs, cleaned
- Blended olive oil, if grilling
- Salt and freshly ground black pepper
- Flour, for dredging, if sauteing
- 1 thick slice brioche, grilled or toasted
- 1 cup Basil Mayonnaise, recipe follows
- 6 to 8 arugula leaves, washed and dried
- 2 to 3 slices beefsteak tomato
- 3 thin slices pancetta, cooked and kept warm
- 1 sprig rosemary, for garnish
- Shoestring potatoes or potato chips
- 2 egg yolks
- 2 teaspoons warm water
- 1 cup fresh basil leaves
- 1 1/2 cups blended oil
- Pinch salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 835 |
| Total Fat | 69 g |
| Saturated Fat | 12 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 24 g |
| Cholesterol | 374 mg |
| Sodium | 747 mg |
Reviews
I’ve deep fried my share of peelers (soft-shell)but had never tried grilling them. I consulted with 3 chef friends and the consensus was simply salt/pepper & evoo. They came out wonderful and some of the slightly burnt edges actually tasted bacon-y, which was a delightful surprise. I’ll make this recipe again in the future but I thought the basil mayonaise was overpowered by the olive oil. Next time I’ll taste as I go. A cup & a half is just way too much oil.