Soft-shell Crab with Citrus-Saffron Butter Sauce
Soft-shell Crab with Citrus-Saffron Butter Sauce requires around 45 minutes from start to finish. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 489 calories, 8g of protein, and 29g of fat. This recipe serves 4. Head to the store and pick up freshly asparagus spears, orange juice, kosher salt, and a few other things to make it today.
Instructions
Bring orange juice and next 3 ingredients to a boil in a medium saucepan; boil over medium-high heat until reduced to about 1/2 cup. Reduce heat to low; whisk in butter, 1 piece at a time, until combined.
Remove from heat; stir in chervil, salt, and pepper.
Dredge crabs in flour just until lightly coated.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. When oil is hot, add half the crabs, top-side down; saut 2 to 3 minutes per side, until golden, adding more oil, if needed.
Drain crabs on paper towels, then transfer to a baking sheet in a 200 oven to keep warm. Repeat with remaining oil and crabs.
Serve crabs with asparagus and couscous; drizzle with the butter sauce.
"Did somebody say citrus-saffron? Sounds like a classic template for Sauvignon Blanc. Compared to light, lean versions from France, Artesa Sauvignon Blanc Reserve ($25), like many American versions, tends to have a bit more creaminess that pairs well with the rich sauted crab. But it will also have plenty of the grape's characteristic herbalness-- a satisfying match with the asparagus, whose unusual taste often makes it a problem-child for wine." --Mark Oldman