Soft-Shell Crabs With Tomato Compote

Name: Soft-Shell Crabs With Tomato Compote
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh basil and/or cilantro; 1 teaspoons coriander seeds; 1 teaspoons cumin seeds; 3 cloves garlic, thinly sliced; 1 Tbsp chopped peeled ginger; 4 servings Kosher salt and freshly ground pepper; 4 servings Lime wedges, for serving; 5 Tbsps extra-virgin olive oil; 8 larges fresh soft-shell crabs, cleaned; 473 milliliters polenta; 1 kgs tomatoes; 4 servings Vegetable oil, for frying; 237 milliliters whole milk

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.

Instructions

Prepare the compote: Preheat the oven to 450 degrees F. Core the tomatoes and halve crosswise, then squeeze out the seeds.

Ingredients you will need

Tomato

Compote

Seeds

Equipment you will use

Oven

Put the tomatoes cut-side up on a baking sheet.

Ingredients you will need

Tomato

Equipment you will use

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.

Ingredients you will need

Olive Oil

Pepper

Salt

Cut into chunks.

Toast the coriander and cumin seeds in a skillet over medium heat, about 2 minutes.

Ingredients you will need

Cumin Seeds

Coriander

Sandwich Bread

Equipment you will use

Frying Pan

Remove from the skillet and grind with a spice grinder or chop with a knife.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Garlic

Ginger

Equipment you will use

Frying Pan

Add the tomatoes, ground coriander and cumin, and salt and pepper to taste.

Ingredients you will need

Ground Coriander

Salt And Pepper

Tomato

Cumin

Heat 1/8 inch vegetable oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Put the polenta in a baking dish; add 2 teaspoons salt and 1 teaspoon pepper.

Ingredients you will need

Polenta

Pepper

Salt

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Baking Pan

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.

Ingredients you will need

Polenta

Dip

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Reheat the compote and stir in the herbs.

Ingredients you will need

Compote

Herbs

Serve the crabs with the compote and lime wedges.

Ingredients you will need

Lime Wedge

Compote

Photograpg by Con Poulos

Equipment

Ingredients

Servings:

2Tbsps

chopped fresh basil and/or cilantro 1teaspoons

coriander seeds 1teaspoons

cumin seeds 3cloves

garlic, thinly sliced 1Tbsp

chopped peeled ginger 4servings

Kosher salt and freshly ground pepper 4servings

Lime wedges, for serving 5Tbsps

extra-virgin olive oil 8larges

fresh soft-shell crabs, cleaned 473milliliters

polenta 1kgs

tomatoes 4servings

Vegetable oil, for frying 237milliliters

whole milk

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.