SOFT-SHELL CRABS WITH GREMOLATA
Also see article: ‘Crabs are delectable summer fare’
6 soft-shell crabs
Flour as needed
Olive oil as needed
Salt and pepper to taste
Quarter cup of chopped parsley
2-3 garlic cloves, finely minced
Zest from 2 lemons.
This recipe is delicious but might be too barbaric for some.
The crabs should be alive and must be cleaned first. That means taking kitchen shears and cutting away the eyes and mouth. Then you must pull back and remove the top shell to expose the gills so they can be removed. Finally, you must pull away and remove the bottom tail flap, known as the apron.
These steps are done to remove the parts that are inedible or are bitter and will impart unwanted flavors.
Make the gremolata by combining the parsley, garlic and lemon zest.
Dredge the crabs in flour and sauté in olive oil over medium heat for three minutes on each side.
Shake the pan to prevent sticking and be careful not to burn the flour.
Remove and drain on paper towels, sprinkle with salt and pepper, and top with the gremolata to serve.
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