Indulge in this mouth-watering masterpiece, featuring crispy soft-shell crab atop a vibrant medley of spring vegetables.
Ingredients:
For the Crab:
- 4 soft-shell crabs (cleaned)
- ½ cup all-purpose flour
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- 3 tbsp unsalted butter
- 2 tbsp olive oil
For the Spring Vegetables:
- 1 cup green peas (fresh or frozen)
- 1 cup sugar snap peas, trimmed
- 1 medium carrot, thinly sliced
- 1 small head of baby lettuce or cabbage, quartered
- 2 slices of bacon or pancetta, chopped (optional)
- 2 tbsp unsalted butter
- 1 clove garlic, minced
- ½ cup vegetable or chicken stock
- Salt and pepper to taste
Instructions:
- Prepare the Crabs: Pat dry with paper towels. Mix flour, smoked paprika, garlic powder, salt, and pepper. Coat crabs lightly, shaking off excess.
- Sear the Crabs: Heat butter and olive oil in a skillet over medium heat. Cook crabs 3-4 minutes per side, until golden brown and crispy.
- Cook the Bacon (Optional): Render chopped bacon until crisp. Remove and set aside, leaving fat in the pan.
- Sauté the Vegetables: Add butter and garlic to the skillet. Sauté 1 minute until fragrant. Add carrots, sugar snap peas, and green peas. Sauté 2-3 minutes.
- Steam the Lettuce: Add quartered lettuce or cabbage and pour in stock Cover and steam 3-4 minutes until tender. Season with salt and pepper.
- Assemble the Dish: Plate vegetables first, spreading evenly. Top with crispy soft-shell crab and a sprinkle of cooked bacon (if used). Serve immediately with a squeeze of fresh lemon juice.
- Pro Tip: Pair this dish with a chilled glass of white wine or sparkling water for a refreshing touch!
- Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
- Kcal: 420 kcal per serving | Servings: 4 servings
