Pan-Seared Soft-Shell Crabs With Lemon, Capers, And Olives

• 1 cup semolina flour
• 1/2 cup all-purpose flour
• 12 soft-shell crabs, with the aprons removed by the fishmonger
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• fine sea salt
• freshly ground black pepper
• 1/3 cup dry white wine
• juice of 3 lemons
• 1/3 cup drained capers
• 1 tablespoon chopped fresh flat-leaf parsley
• 4 cups tightly packed arugula, stems removed, rinsed, and spun dry
• 1 bunch watercress, stems removed, rinsed, and spun dry
• 3 lemons, zest and pith removed, cut into wedges
• 16 caper berries

1. Sift the semolina flour and all-purpose flour together and dust the crabs with it.
2. Warm 2 tablespoons of the olive oil in a saute pan large enough to hold the crabs in one layer over medium heat, then add 2 tablespoons of the butter. When the butter has melted, add the crabs and saute on both sides, seasoning with salt and pepper, until crispy, 2 to 3 minutes per side. Remove the crabs and keep them warm.
3. Add the wine to the saute pan. When it has evaporated, add two-thirds of the lemon juice, the capers, the rest of the butter, and the chopped parsley. Cook for 1 to 2 minutes more, until the sauce is creamy.
4. Pour the remaining lemon juice into a mixing bowl, add 1/4 teaspoon salt, and whisk until the salt has dissolved. Add the remaining 1/4 cup olive oil and whisk until well mixed.
5. Place the arugula in a salad bowl and add the watercress, lemon wedges, and caper berries. Add the lemon juice-and-oil mixture and mix well.
6. Serve the crabs with the sauce on top and the salad on the side.
7. A South African Chardonnay will play beautifully off the crabmeat and the peppery arugula.

flour, allpurpose, shell, ubc, unsalted butter, salt, freshly ground black pepper, white wine, lemons, capers, parsley, arugula, lemons, caper

Taken from www.epicurious.com/recipes/member/views/pan-seared-soft-shell-crabs-with-lemon-capers-and-olives-1238677 (may not work)