Panfried Soft-Shell Crabs with Wilted Escarole

Name: Panfried Soft-Shell Crabs with Wilted Escarole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, finely chopped, plus 1 teaspoon oil from the jar; 1 large head escarole, cored and cut into 1/2 -inch-wide strips; 118 milliliters all-purpose flour; 2 larges garlic cloves, minced; 2 Tbsps fresh lemon juice; 2 teaspoons extra-virgin olive oil; 4 mediums soft-shell crabs, cleaned; 4 servings Salt and freshly ground pepper; 5 Tbsps unsalted butter; 3 Tbsps vegetable oil

Panfried Soft-Shell Crabs with Wilted Escarole

Panfried Soft-Shell Crabs with Wilted Escarole might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1089 calories, 14g of protein, and 71g of fat. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up garlic cloves, lemon juice, vegetable oil, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

In a nonreactive medium sauce-pan, warm the olive oil.

Ingredients you will need

Olive Oil

Sauce

Equipment you will use

Frying Pan

Add the escarole and cook over high heat, stirring, until wilted. Reduce the heat to moderate, add the garlic and stir for 2 minutes. Stir in the anchovy fillets and oil; reduce the heat to moderately low. Cover and cook, stirring twice, until the escarole is tender, about 4 minutes.

Ingredients you will need

Anchovy Fillets

Escarole

Garlic

Cooking Oil

Add the lemon juice and swirl in 2 tablespoons of the butter.

Ingredients you will need

Lemon Juice

Butter

Remove from the heat.

On a large flat plate, mix the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Pat the crabs dry with paper towels. Dredge them in the flour, shaking off the excess.

Ingredients you will need

Pepper

All Purpose Flour

Salt

Equipment you will use

Paper Towels

In a large skillet, heat the oil until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the remaining 3 tablespoons butter; when it stops sizzling, put in the crabs, undersides up. Fry over high heat, turning once, until crisp and cooked through, about 7 minutes. Reduce the heat if the oil gets too smoky.

Ingredients you will need

Butter

Cooking Oil

Gently reheat the escarole and taste for seasoning. Spoon the escarole and lemon sauce onto plates, set the crabs on top and serve hot.

Ingredients you will need

Seasoning

Escarole

Lemon

Sauce

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

2fillets

anchovy fillets, finely chopped, plus 1 teaspoon oil from the jar 1large head

escarole, cored and cut into 1/2 -inch-wide strips 118milliliters

all-purpose flour 2larges

garlic cloves, minced 2Tbsps

fresh lemon juice 2teaspoons

extra-virgin olive oil 4mediums

soft-shell crabs, cleaned 4servings

Salt and freshly ground pepper 5Tbsps

unsalted butter 3Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.