Soft-Shell Crabs With Tomato Compote
You can never have too many main course recipes, so give Soft-Shell Crabs With Tomato Compote a try. This recipe serves 4. One portion of this dish contains around 33g of protein, 113g of fat, and a total of 2133 calories. A mixture of lime wedges, coriander seeds, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. If you like this recipe, take a look at these similar recipes: Spicy Soft-Shell Crabs, Soft-Shell Crabs with Farro Salad, and Fried Soft-Shell Crabs Benedict.
Prepare the compote: Preheat the oven to 450 degrees F. Core the tomatoes and halve crosswise, then squeeze out the seeds.
Put the tomatoes cut-side up on a baking sheet.
Drizzle with 3 tablespoons olive oil; sprinkle with 1 teaspoon salt, and pepper to taste. Roast until shriveled, about 40 minutes. Cool slightly, then slip off the skins.
Toast the coriander and cumin seeds in a skillet over medium heat, about 2 minutes.
Remove from the skillet and grind with a spice grinder or chop with a knife.
Heat the remaining 2 tablespoons olive oil, the garlic and ginger in the skillet over medium heat and cook until beginning to brown, about 3 minutes.
Add the tomatoes, ground coriander and cumin, and salt and pepper to taste.
Heat 1/8 inch vegetable oil in a large nonstick skillet over medium-high heat.
Put the polenta in a baking dish; add 2 teaspoons salt and 1 teaspoon pepper.
Put the milk in a bowl. Dip the crabs in the milk and shake off the excess, then dredge in the polenta and shake off the excess.
Working in batches, fry the crabs, upside-down first, 3 to 4 minutes per side.
Transfer to a paper towellined plate. Wipe out the skillet and add fresh oil between batches.
Reheat the compote and stir in the herbs.
Serve the crabs with the compote and lime wedges.
Recommended wine: Chardonnay, Riesling, Pinot Grigio
Chardonnay, Riesling, and Pinot Grigio are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Vie di Romans Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.
Vie di Romans ChardonnayA dry wine made with 100% Chardonnay grapes.